This is a simple versatile dish and ingredients can be personalised to suit your tastes. Great for a quick solo snack, kid’s dinner, or cut into pizza style slices for a summer picnic. They are also a great way of using up any of those Sunday Roast leftovers.
8 soft tortillas
250g (9 oz) mature cheddar, grated
2 hot chillies, finely chopped
Bunch of spring onions, sliced
250g (9 oz) cooked chicken, sliced
1. Place a tortilla on a piece of Bake-O-Glide on the simmering plate and sprinkle a quarter of the cheese, chilli, spring onion and chicken over the tortilla base, toast lightly.
2. Place another tortilla on top and turn over allowing the cheese to melt. Cook for another couple of minutes.
3. Remove from the simmering plate and cut into wedges using a sharp knife or pizza cutter. Repeat with the remaining tortillas and serve garnished with a side salad.