Chilli & Cheese Melts with Simple Avocado Dip

A stack of the chilli cheese melts with wedges of lime
  • 2 servings
  • 30 minutes to prepare
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  • 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


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.