Pointed pepper with tortilla chips

Cut the peppers halfway through the middle and remove the seeds. Cut the mozzarella into cubes and let them drain into a colander. Spoon the jalapeño pepper, mozzarella and coriander into a bowl and fill the pepper halves with the mixture. Sprinkle with salt.

Place the stuffed peppers on a greased grid over hot heat and grill for 2-3 minutes. Slide them to a less hot part of the barbecue and cover them loosely with a piece of aluminum foil or the lid. Roast for another 5-10 minutes until the peppers are soft and warm and the cheese is melted. Serve with the tortilla chips.