Cheese & Jalapeno Bites With Salsa & Mojitos
Crunchy corn tortilla cones filled with a creamy and cheesy mixture of crème fraîche, jalapeños, and chives, these savory appetizers are perfect for any gathering. Served with a classic tomato salsa for dipping, they are sure to be a hit at your next party.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 70 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.43 milligram of sodium
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