225g cheddar, coarsley grated
3-4 green chillies, seeded and finely chopped
4 tomatoes, skinned, seeded and diced
6 spring onions, trimmed and sliced
50g pine nuts, toasted
4tbsp chopped fresh coriander
12 soft flour tortillas

• Mix the cheddar with the chillies, diced tomatoes, spring onions, pine nuts and coriander.
• Spoon some of the mixture in a line along one side of each tortilla, fold over the edges then and carefully roll them up.
• Lay 3 rolls, side by side, in the centre of 4 large squares of extra thick foil. Bring the sides together over the top and fold and pinch the edges together to make well-sealed parcels.
• Put the packets to the side of a medium-hot barbecue and cook for 10 minutes, turning frequently, until they have heated through and the cheese has melted. Unwrap and eat.

Vegetarian friendly