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
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.