Bring the flavours of Mexico to your party or picnic with these easy to make Mexican cheese twists.
As promised, I’m back with part 2 of my challenge from Old El Paso to create a new recipe using one of their Stand ‘N’ Stuff taco kits. As I explained before, I simply couldn’t resist splitting the kit up and creating two completely different Mexican inspired recipes.
Yesterday it was my grown-up dessert of Churro Taco Bowls with Mexican Hot Chocolate and Margarita Ice Creams using the tacos from the kit, and today I’m back with another quick, simple and delicious recipe using the tomato sauce and herb topping mix – Mexican cheese twists.
This one’s much more family friendly too, in fact I can’t seem to stop the boys polishing them all off!
As you can see I’ve once again stepped away from the more traditional Mexican cuisine (apparently I just can’t help myself!).
You see, we always enjoy the Old El Paso meals when all I do is simply whip up the recipe on the back of the box, and my boys tend to make their feelings very clear if I try and mess around with one of their favourites.
To protect myself from the risk of complaints from a 3 and 5 year old I decided it was necessary to make something including all of those flavours that they love but looking quite a bit different. With the weather starting to warm up, I also loved the idea of making something perfect for a picnic or party that could be made in advance to just grab and go when we wanted them.
These Mexican cheese twists are also perfect for dipping (in fact, in my opinion a bit of dipping makes them even better!) and we enjoyed testing them out with a few of the different dips and sauces in the Old El Paso range. We also added the herb topping mix from our kit into the sour cream for a little extra flavour.
These twists are made with a mild tomato sauce as my boys don’t like their food too spicy. If you wanted something a little hotter then I’d suggest finely chopping a few jalapeño peppers and adding them along with the sauce and cheese.
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Mexican Cheese Twists
- 2 x 320g pack ready rolled puff pastry
- 40 g mature cheddar cheese
- 1 pack Mexican tomato sauce from the Stand 'N' Stuff Extra Mild kit - you could also use Old El Paso Mild Salsa instead
- Pre-heat your oven to 220ºC/200ºC fan.
- Line a couple of baking sheets with greaseproof paper or a non-stick baking mat.
- Lay out 1 sheet of puff pastry.
- Spread the tomato sauce evenly over the puff pastry.
- Finely grate the cheese (40g) and sprinkle it evenly across the puff pastry.
- Place the 2nd sheet of puff pastry on top and gently press down with a rolling pin (not too hard, just enough to help hold everything together. Don't worry if a little filling squeezes out!).
- Using a sharp knife, carefully slice the pastry into thin strips about 1 cm wide.
- Take one strip and holding one end firmly, carefully twist the other end until it forms a spiral (like in the picture). Place it onto the baking tray and repeat until all of the strips are twisted - make sure you leave about a 2cm gap between the twists as they'll expand during cooking.
- Place into the oven for 10-12 minutes until golden brown and crisp.
- Remove from the oven and leave to cool on the tray of a couple of minutes before moving them to a cooling rack to cool completely.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
This post is an entry into the Foodies100 Cinco de Mayo recipe challenge sponsored by Old El Paso. The range of Old El Paso products is available in all major supermarkets To find out more visit www.oldelpaso.co.uk.