Tortillas:

1. Add the bakers flour (335g), hot water (170g), oil (40g) and salt (1 tsp) to the bowl. Program 4 minutes / Closed Lid / Kneading Function.
2. Carefully remove the dough from the bowl.
3. Divide the dough into 8 balls.
4. Using a little flour to dust, roll a dough ball out into a thin circle. Rustic circles are fine. They need to be a few millimetres in thickness so that they cook quickly and evenly.
5. Warm a large frying pan over medium heat. Once warm, place a dough circle in the pan.
6. Once it starts to bubble, flip it over. They only need to cook for a minute or so on each side. They need to be cooked but still flexible.
7. Place the cooked tortilla onto a plate with a clean tea towel over the top to keep it warm and soft.
8. Continue to cook the rest of the tortillas, placing them one on top of the other under the towel. The heat keeps them nice and flexible.

Assembly:

1. Add the jalapeños (2) and cheese (250g) to the bowl. Chop Speed 7 / 5 seconds.
2. Place a little cheese over half of a tortilla. Fold in half. Repeat for all tortillas.
3. Heat a nonstick frying pan over medium to high heat.
4. Place one or two folded tortillas into it.
5. Cook for a few minutes on each side, until the cheese is melted and a crust has formed on the tortillas.
6. Cut each tortilla into 4 triangles.
7. Serve.