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Tortilla triangles with sweetcorn and jalapeno dip
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Serves: 4 as a snack
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
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.
This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.