Cheese and Chilli Quesadillas
200g/7oz mild Cheddar or Monterey Jack cheese
4 flour tortillas
1 red chilli, seeded and diced
2 spring onions (scallions)
2 tbsp chopped fresh coriander (cilantro) plus extra to garnish
sunflower oil to brush
1 Grate the cheese coarsely and place one-quarter in the centre of each tortilla.
2 Scatter the chilli over the cheese. Roughly chop the spring onions, divide among the tortillas and then scatter the coriander over.
3 Fold two sides of each tortilla into the middle, overlapping, then fold over the ends to make square parcels. Brush the parcels lightly with oil.
4 Cook under a hot grill (broiler) for 3 minutes until toasted and the cheese has melted. Serve sprinkled with coriander.