Cheese & jalapeno bites with salsa & mojitos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 300g pack corn tortilla
- 200ml pot reduced-fat crème fraîche
- 85g strong cheddargrated
- small handful jalapeño peppersdrained and finely chopped
- 20g pack chivefinely chopped
- classic tomatosalsa, to serve (see tip below)
Nutrition: per serving
- kcal70
- fat3g
- saturates2g
- carbs8g
- sugars1g
- fibre0g
- protein2g
- salt0.43glow
Method
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.
