Cheese & jalapeno bites with salsa & mojitos
By Jane Hornby
These moreish, easy-to-make wraps are perfect for a casual party
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 70
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fat 3g
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saturates 2g
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carbs 8g
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sugars 1g
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fibre 0g
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protein 2g
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salt 0.43g
Ingredients
- 300g pack corn tortillas
- 200ml pot reduced-fat crème fraîche
- 85g strong cheddar, grated
- small handful jalapeño peppers, drained and finely chopped
- 20g pack chives, finely chopped
- classic tomato salsa, to serve (see tip below)
Tip
Applemint mojitosIn a food processor, whizz ½ a 20g pack mint, 4 quartered limes and 5 tbsp demerara sugar for about 1 min until the limes are very finely chopped. Press through a sieve into a large jug, then stir in 300ml white rum. Can be chilled for up to 1 day. When ready to serve, mix with 600ml cloudy apple juice, 300ml sparkling water, 2 limes cut into chunks, 1 thinly sliced green-skinned apple, the remaining mint and lots of crushed ice. Mix well and pour into glasses to serve.Classic tomato salsa
Very roughly chop 4 tomatoes and 1 red onion. Put into a food processor with a big handful coriander, a drizzle olive oil, a squeeze lime and a pinch sugar. Season, then pulse a few times until everything is finely chopped. Spoon into a serving bowl. Will keep in the fridge for several hrs.
Method
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.
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.
