Tortilla cheese turnovers

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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.

14 min total14 min hands onServes 45 steps

Mexican· Tex-Mex MainLunchDinnerSnack VegetarianGrainDairyVegetableFats & oils

Dietary tags come from the ingredient list, so check labels if it matters.

By NHS Healthier Families (© Crown copyright) · Original recipe

1
Make the salsa by mixing together the tomatoes, avocado and spring onions. Add a squeeze of lemon juice, then season the mixture with some pepper.
- 2 tomatoes, finely chopped
- 1 small avocado, peeled, pitted and finely chopped
- 3 spring onions, finely chopped
- 1 lemon (just a squeeze will do)
- 1 pinch ground black pepper
3 minHands onCounter
2
Grease a non-stick frying pan with a teaspoon of vegetable oil. Place the pan over a medium-high heat.
- 1 teaspoon vegetable oil (for greasing the pan)
1 minHands onStovetop
3
Add a tortilla to the pan and sprinkle a quarter of the cheese over the top. Heat for a few moments until the cheese starts to melt.
- 4 soft flour tortillas
- 75g reduced fat mature Cheddar cheese, grated
2 minHands onStovetop
4
Sprinkle about 2 tablespoons of the salsa onto half of the tortilla. Fold in half using a wooden spatula or a fish slice, then cook for another few seconds to warm through.
- 2 tomatoes, finely chopped
- 1 small avocado, peeled, pitted and finely chopped
- 3 spring onions, finely chopped
- 1 lemon (just a squeeze will do)
- 1 pinch ground black pepper
2 minHands onStovetop
5
Slide the cooked tortilla onto a serving plate and cut in half. Continue to cook the remaining tortillas in the same way.
- 4 soft flour tortillas
- 75g reduced fat mature Cheddar cheese, grated
6 minHands onStovetopTiming estimated