Smoky Sweetcorn Cheddar Tortilla Triangles

Ingredients

Triangles

• 4 small flour tortillas, 6 inches wide
• 120 g drained canned sweetcorn, patted dry
• 100 g shredded cheddar
• ½ tsp smoked paprika
• 2 scallions, finely sliced
• 2 tsp neutral oil

Dip

• 100 g plain Greek yogurt
• 1 tbsp lime juice

Equipment

Air fryer, pastry brush, bowl, spatula

Allergens and ingredient notes: Wheat, milk.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Two folded tortillas per batch; 2 batches. Do not use a loose improvised weight; if tortillas spring open, use an approved rack or select another appliance.

1. Mix dry sweetcorn, cheddar, paprika and scallions. Divide over half of each tortilla, fold closed and press firmly. Brush both sides with the oil. Preheat the air fryer to 375°F (190°C) according to its manual, about 5 minutes.
2. Place 2 folded tortillas in one layer, sides not overlapping. Use an appliance-approved low rack to keep tortillas closed if your manufacturer provides one; otherwise ensure the fold stays flat. Air-fry 8–10 minutes, turning after 5 minutes, until crisp and cheese has melted. Repeat with the other 2.
3. Mix yogurt and lime juice. Rest tortillas 2 minutes, then cut each into 2 wedges to make 8 triangles. Serve 2 triangles per person with one quarter of dip.

The Devotti twist: The corn is dried before folding, keeping the melted-cheese pocket crisp.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.