Total Time
7mins
Prep 3 mins
Cook 4 mins

Little cheesy slices with a spicy kick, from Latin America. These are great to dunk in salsa or guacamole. Quick and simple to make, and definitely something a bit different. (I usually cook these in a George Foreman grill. If you use a normal grill, watch it carefully because it can burn very easily.

Ingredients Nutrition

Directions

  1. First, grill the tortilla on one side. If using a Foreman grill, fold the tortilla in half to toast both halves. On a normal grill, spread the tortilla flat and grill until just browned.
  2. Once toasted, place the cheeses and pepper in the centre of the tortilla on the toasted side.
  3. Sprinkle on the chili to taste.
  4. Fold the tortilla in half again, with the non-toasted side now on the outside. Wet your finger and rub round the edge, then press the tortilla firmly to seal it.
  5. Grill again until browned on both sides and until the cheeses have melted together.
  6. Cut into two triangles to serve. Good on its own, or dipped in salsas etc.

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