zoom Tortilla triangles with sweetcorn and jalapeno dip

    Save to your scrapbook

    Tortilla triangles with sweetcorn and jalapeno dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Tortilla triangles with sweetcorn and jalapeno dip

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

    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.

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars