• 4 soft flour tortillas
  • 8 oz grated cheddar or mozzarella cheese
  • 4 rashers of bacon (cooked)
  • 2 green chillies (very finely diced)
  • 1 red onion (very finely diced)
  • 1 bunch of spring onions (chopped roughly)
  • 1 bunch of freshly chopped basil
  • seasoning
  • 4 plum tomatoes
  • 1 bunch spring onions
  • 2 cloves of garlic (chopped)
  • 100 ml olive oil
  • salt and pepper


  • Mix the cheese, chillies, bacon, red onion, spring onion and basil together. Season with a little salt and pepper.
  • Lay the flour tortillas out on the work surface and divide the cheese mixture between them. Roll them up just like normal tortillas.
  • Next, spread a double layer of tin foil on the work surface. Place two of the cheesy tortilla rolls on the double layer of tin foil and fold up into a neat parcel.
  • Place on the barbecue and cook for 10-12 minutes until the cheese is melted and piping hot. Serve immediately with Salsa.
  • For the Salsa: De-seed the tomatoes and chop into a small dice. Mix in the chopped spring onions, finely chopped garlic and seasoning. Pour in the olive oil and chill until required.