Chilli & Cheese Melts with Simple Avocado Dip
Ingredients
- For the melts
- 4 floured tortillas
- 2 tomatoes, thinly sliced
- 100g Wensleydale cheese, grated
- 4 spring onions, finely chopped
- 1 red chilli, de-seeded and finely chopped
- For the avocado dip
- 2 ripe avocado’s, peeled and stoned
- Juice of 1 lime
- 1 red chilli, de-seeded and finely chopped
- 1tbsp chopped coriander
Instructions
Firstly make the avocado dip by simply placing all the ingredients into a bowl and mash with a fork.
For the chilli cheese melts take a non-stick frying pan, larger than the tortillas and place over a low-medium heat. Place two of the tortillas on a flat surface, sprinkle over the cheese, spring onions and chilli; add the sliced tomato and sandwich with the remaining tortillas, pressing gently.
Carefully place into the pan one at a time and cook for about 4 minutes either side until the cheese has melted and the tortilla begins to brown and crisp. Slice and serve with the avocado dip and some fresh salad.