Vegetarian Barbecue Recipe –
Chilli Queso Tortillas

What’s great about this recipe is how all the flavors really go well together and the toasted pine kernels give that essential crunch that makes the wrap “eat” as good as they taste. In addition I'm a sucker for fresh coriander (cilantro) and this vegetarian barbecue recipe has it in abundance.

In essence we're going to make a chili cheese wrap and to be honest you don't need to do these out on the barbecue grill, they work just as well in the oven but that would spoil the fun wouldn't it?

To get that extra chili taste I sometimes leave the seeds in the chopped chili mix, but you have been warned!

Ingredients:-

• 225g / 8oz chopped cheddar
• 2 red chillies seeded and finely chopped
• 4 tomatoes skinned seeded and diced
• 2 shallots finely chopped
• 1 clove garlic crushed or finely chopped
• 50g pine nuts toasted
• 4 tablespoons chopped fresh coriander
• 12 x 20cm flour tortillas

TIP - Use a timer when roasting the pine nuts, it’s soooooo easy to pop them in the oven and forget about them only to find a charred mess in the roasting tin. Five minutes on 180°C / 350°F / Gas Mark 4 should be just enough to get that golden brown crunch.

Method:-

Mix up all the ingredients in a bowl and allow it to sit for 10 minutes just to let the flavors mingle. Lay out the tortillas and place a little of the mix in each wrap.

Roll up the wraps and place them on the barbie until the cheese starts to melt. This should be just long enough for the onion and garlic to soften to make the most wonderful chili cheese wrap.

Put a couple to one side where no one can see them because believe me these little guys will leave your grill so fast that there'll be nothing left for you......it's always good to have an insurance policy!

Related Pages:

More Tasty Vegetarian BBQ Recipes
Halloumi Grilled Cheese Recipe
Healthy BBQ Salad Menu Ideas
Information about Barbecue Accessories

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