SERVES 2 | 15 MINUTES
2 scallions
2 tablespoons light cream cheese
1 lime
2 large flour tortillas
1 fresh red chili
3½ oz ripe cherry tomatoes
olive oil
2 sprigs of fresh cilantro
Trim and finely slice the scallions and mix with the cream cheese, half the lime juice and a splash of water to give you a nice consistency. Roughly slice the tortillas and place in a large dry non-stick frying pan on a medium heat, ideally in one layer. Turn regularly until golden and crisp, then tip onto a plate.
Meanwhile, finely slice the chili, quarter the tomatoes and season with sea salt and black pepper. Drizzle 1 tablespoon of oil into the pan, place back on a medium heat, add the chili and tomatoes and squeeze over the remaining lime juice. Stir vigorously for 1 minute, then tip over the crispy tortillas. Dollop the creamy dip on top, and pick over the cilantro leaves.
Serve with your favorite beer or a glass of chilled white wine.
Smashed avo or a handful of warmed black beans and grated Cheddar make tasty topping alternatives.
