Cheesy Watercress Tortilla Cups

Makes between 4 – 8 per tortilla, depending on cutter size

Prep time: 10 mins

Cook time: 7 mins

Ingredients:

3 Tortillas

80g Watercress, chopped with big stalks removed

70g Cheddar cheese, grated

(although you could use any combination of cheese, this is a great way to use up the leftovers from the cheese board!)

50g Parmesan, grated

Olive oil

Paprika

Salt

Pepper

Chives, chopped finely

Preheat the oven to 180° and grease a muffin tray
Using a pastry cutter the same size as the holes in the tray, cut circles from your tortillas. Place the circles in the bottom of the muffins tray, one per hole, press them in until they fit and brush the tops with a little oil.
Fill the cups with a 50:50 ratio of cheese and watercress. Sprinkle a little parmesan over the top, plus a pinch of paprika, salt and pepper
Bake in the oven for around 7 minutes, until the tortillas look golden and the cheese has melted
Top with a some of the cut chives and serve!