50 g (2 oz) sliced Jalapeño peppers from a jar, drained
75 g (3 oz) Cheddar cheese, grated
salt and pepper
fresh coriander leaves, to garnish
150 ml (1/4 pint) soured cream, to serve
Brush the tortillas with oil, sprinkle with sea salt and cut into triangles. Spread them out on 2 baking sheets and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 8–10 minutes until crisp. Cool on a wire rack while you make the salsa.
Mix together the tomatoes, chilli, coriander and lime juice. Season with salt and pepper.
Sprinkle the chicken over the baked tortillas with the Jalapeno peppers and chopped tomato mixture. Scatter the grated Cheddar over the top and return to the oven for 3–4 minutes for the cheese to melt. Garnish with coriander leaves and serve with soured cream.