Name: Cheese & jalapeno bites with salsa & mojitos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 300g pack corn tortilla; 200ml pot reduced-fat crème fraîche; 85g strong cheddar grated; small handful jalapeño peppers drained and finely chopped; 20g pack chive finely chopped; classic tomato salsa, to serve (see tip below)

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Cheese & jalapeno bites with salsa & mojitos

Cheese & jalapeno bites with salsa & mojitos

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.9 ratingsRate

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These moreish, easy-to-make wraps are perfect for a casual party

Vegetarian

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Spiced prawns with coriander mayo

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

300g pack corn tortilla
200ml pot reduced-fat crème fraîche
85g strong cheddar

grated
small handful jalapeño peppers

drained and finely chopped
20g pack chive

finely chopped
classic tomato

salsa, to serve (see tip below)

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Nutrition: per serving

kcal70
fat3g
saturates2g
carbs8g
sugars1g
fibre0g
protein2g
salt0.43g

low

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.

RECIPE TIPS

APPLEMINT MOJITOS

In 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.

Recipe from Good Food magazine, November 2009

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A star rating of 4.8 out of 5.9 ratings

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