These cheese-filled tortillas are the Mexican equivalent of toasted sandwiches. Try spreading a thin layer of your favourite salsa on the tortillas before adding the cheese, or add some cooked chicken or prawns before folding the tortillas. Serve them hot or they will become chewy. If you are making them for a crowd, fill and fold the tortillas ahead of time but only cook them to order.
If using mozzarella, dry and slice into thin strips. If using cheddar, coarsely grate it. Set cheese aside in a bowl.
If using the chillies, spear them on a long-handled metal skewer and roast them over a flame of a gas burner until the skin blisters annd darkens. Do not let the flesh burn. Place the roasted chillies in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes for the skin to loosen.
Remove the roasted chillies from the bag and carefully peel off the skin. Cut off the stalk, then slit the chillies and scrape out all the seeds. Cut the flesh into 16 even-sized strips.
Warm a large frying pan or griddle. Place one tortilla on at a time, sprinkle about one sixteenth of the cheese on to half of the tortilla and add a strip of chilli. Fold the tortilla over the cheese and press the edges together gently to seal. Cook the filled tortilla for 1 minute, then turn over and cook on the other side for 1 minute.
Remove the filled tortilla from the pan, cut it into three triangles or four strips and serve immediately while it is still hot, with the onion relish or tomato salsa.
Great for lunch! I replaced chilli with eschallots and added Mexican spice powder. Instead of folding them over I placed 1 tortilla in the frypan, added my fillings then placed a 2nd tortilla on top. Fried and flipped then cut the whole thing in wedges. - 16 Jul 2009