Cheese & jalapeno bites with salsa & mojitos
Ingredients
- Step 1 300g pack corn tortilla
- Step 2 200ml pot reduced-fat crème fraîche
- Step 3 85g strong cheddar , grated
- Step 4 small handful jalapeño peppers , drained and finely chopped
- Step 5 20g pack chive , finely chopped
- Step 6 classic tomato salsa, to serve (see tip below)
Calories: 70
Carbohydrate: 8 g
Protein: 2 g
Fat: 3 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 6
TAGS
Canape
Dinner
Starter
Mexican
Josh Eagleton
10-30 minute
200 kcal or less
30-60 minute
6 serving
Canape
Canape
Cheddar
chive
chive
Cocktail
Cocktail
Crème fraîche
Easy
Entertaining
Jalapeño pepper
Jalapeño pepper
Jane Hornby
Main
Make Ahead
Mexican
Mojito
Mojito
Nibble
Party food
party
Quick
salsa
Snack
Tomato
Tomato salsa
Tomato
tortilla
tortilla
Directions
- Step 1 Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.
- Step 2 For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.