Cheese & jalapeno bites with salsa & mojitos

10-30 minutes 200 kcal or less 30-60 minutes 6 servings canape canapés cheddar chive chives cocktail cocktails crème fraîche easy recipes entertaining recipes jalapeño pepper jalapeño peppers mains make ahead mexican recipes mojito mojitos nibbles party food party recipes quick salsa snacks tomato tomato salsa tomatoes tortilla tortillas

N/A

Source

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)

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.