- 300 g semi-mature melting cheese, such as mild cheddar or fontina
- 160 ml (⅓ cup) pouring cream
- flour tortillas and salsas, to serve
Choice of flavourings
- 2 long green chillies, sliced (or 1 chorizo, chopped, fried; or 100g ham, chopped; or 280g jar marinated chargrilled red capsicum, drained, chopped)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Combine cheese, cream and your choice of flavourings in a large bowl. Divide among 4 x 180 ml (¾ cup) ramekins and bake for 15 minutes or until cheese bubbles.
Stand for 5 minutes, then serve with tortillas and salsas.