Chorizo & roasted red pepper bites

Serves 12

Prep 15 mins plus at least 30 mins chilling Cook 20 mins

FOR THE BASE

180g chilli tortilla chips

200g cheddar, grated

FOR THE FILLING

120g chorizo, finely chopped 1 roasted red pepper (from a jar or

roast one yourself), finely chopped 1 garlic clove, finely chopped

1 spring onion, finely chopped

720g cream cheese

1 tsp chilli flakes

FOR THE TOPPING

30g chorizo, cut into 12 thin slices chilli flakes

2 spring onions, thinly sliced

1 lime, juiced

20g jalapeños and handful of tortilla

chips, to serve

1 Heat oven to 200C/180 fan/gas 6. To make the base, smash the tortilla chips in a large bowl, then mix through the cheddar. Scoop the mixture into a 12-hole mini muffin tin, pressing down gently to make the bases. Put in the oven for 8 mins until the cheese softens and holds the mixture together.

2 Meanwhile, arrange the chorizo slices for the topping on a baking sheet and cook in the oven for around 7 mins. Put the chorizo, pepper, garlic and spring onion for the filling in a pan and fry over a medium heat for 5 mins, then set aside to cool.

3 Take the tortilla bases and chorizo crisps out of the oven and set aside to cool. Put the cream cheese in a bowl and add the fried chorizo and pepper mix. Season, then tip in the chilli flakes and give it all a good stir. Spoon the mixture over the cooled chilli tortilla bases. Leave to chill in the fridge for 30-45 minutes. Once set, remove from the fridge and turn the mini cheesecakes out of their moulds.

4 For the topping, scatter the chorizo crisps over the mini cheesecakes. Sprinkle with the chilli flakes and spring onions and drizzle over a little lime juice. Serve with the jalapeños and extra tortilla chips on the side.