1. Put the tomatoes (both types), deseeded chilli, garlic, onion coriander (stalks and leaves) and pinch of salt into a food processor and pulse until its a fine salsa type consistency, you don’t want a puree but you do want it quite well chopped and mixed. Leave for 20 mins for flavours to develop. (if you don’t have a food processor just chop everything up quite finely, crush the garlic and mix together in a bowl).
Step 2:
2. Heat up a dry (with no oil) frying pan to a medium heat.
Step 3:
3. Spread the filling across two tortillas but leave about an inch from the edge.
Step 4:
4. Scatter grated cheese across the top and put the other tortilla wrap on top.
Step 5:
5. Cook on at a time in the frying pan about 1-2 mins on either side until the cheese is melted and the tortillas are crispy. I slide it onto a plate then put another plate on top to flip it over before putting it back in the pan to cook on the other side or it can get a bit messy!
Step 6:
6. Mix the yoghurt and the cajun spice. Slice into 4 and serve with the cajun yoghurt on the side.
