Witch's Hat Cheese Cones

These Halloween snack cones are built from crisp tortilla shells filled with a seasoned cheese mixture, then finished with olive-and-pepper decoration and a side of guacamole for dipping. The filling is savory and spreadable, while the cone stays crisp enough to hold its shape at serving time.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 10 ml neutral oil for brushing the tortillas
• 4 pieces corn tortillas 6-inch tortillas, each formed into a cone
• 113 g cream cheese softened
• 113 g sharp cheddar cheese finely shredded
• 2 pieces scallions thinly sliced
• 1 g garlic powder
• 2 g salt
• 0.5 g black pepper freshly ground
• 16 pieces black olives cut into small rounds or slivers for decoration
• 60 g green bell pepper cut into thin strips for decoration
• 240 g guacamole for serving

Instructions

1. Preheat the oven to 190°C. Lightly brush each tortilla with 2.5 ml oil, then shape each one into a cone and set it seam-side down in the cups of a muffin tin so it holds its form. All 4 tortillas are shaped and standing securely in the muffin tin.
2. Bake the tortilla cones for 8 to 10 minutes, until dry and lightly crisped around the edges. Remove and let cool for 5 minutes so they firm up. The cones are crisp, lightly golden, and cool enough to handle.
3. In a mixing bowl, combine the softened cream cheese, cheddar, scallions, garlic powder, salt, and black pepper until evenly blended. The filling is smooth, thick, and evenly speckled with scallions.
4. Spoon the cheese filling into each cooled cone, packing it gently so the cones stay upright. Each cone is filled to the top without cracking.
5. Decorate the outside of each cone with black olive pieces and green pepper strips to resemble a witch hat band and buckle. Serve immediately with guacamole on the side. The cones look like witch hats and the guacamole is ready for dipping.