zoom Tortilla triangles with sweetcorn and jalapeno dip

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    Tortilla triangles with sweetcorn and jalapeno dip

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    Tortilla triangles with sweetcorn and jalapeno dip

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4 as a snack

    Ingredients

    2 tbsp olive oil, plus extra to serve
    2 Waitrose & Partners Shallots, finely chopped
    1 garlic clove, crushed
    1 jalapeno chilli, deseeded and finely chopped
    4 essential Waitrose Wholemeal Tortilla Wraps
    ½ tsp cayenne pepper
    ½ tsp ground cumin
    195g can sweetcorn, drained
    3 tbsp soured cream
    1 lime, juice
    1 medium tomato, deseeded and chopped
    sprinkle sea salt, to serve

    Method

    1. Preheat the oven to 200°C, gas mark 6. Heat 2 tsp oil in a small pan, add ¾ of the shallots and a pinch of salt; cook over a low heat for 5 minutes until soft. Add the garlic and ¾ of the chilli and cook for 3 minutes, then tip into a bowl to cool.

    2. Meanwhile, brush the wraps all over with the remaining oil and sprinkle over the cayenne, cumin and a pinch of salt. Layer the wraps up on a chopping board and cut into triangles (making 4 layers of 12). Spread out on 2 large baking trays (don’t worry if they overlap a bit) and cook for 7-8 minutes until golden and crisp.

    3. Whizz the shallot mixture, sweetcorn, soured cream and lime juice in a blender until mostly smooth; season. To serve, tip into a bowl, top with the tomato and remaining shallots and chilli. Drizzle the triangles with extra oil and sprinkle with sea salt.

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    This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue

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