Chili cheese hearts with shrimp and avocado

Chili cheese hearts with shrimp and avocado are a very popular hors d'ouvres – it’s great accompaniment to the drink or on a buffet.

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You will need

Chili cheese

2 cups (500 ml) sharp aged English cheddar, coarsely shredded

4/5 cup (200 ml) finely grated Parmesan cheese

4/5 cup (200 ml) Philadelphia cream cheese

1/3 heaped cup (100 ml) mayonnaise, Hellmann’s or homemade

1/2 tsp (2 ½ ml) garlic powder

1/2 tsp (2 ½ ml) onion powder

1 tsp (5 ml) cayenne pepper

1 tsp (5 ml) paprika

1/4 tsp (1 ¼ ml) turmeric

1 tbsp (15 ml) Sriracha sauce

1 tsp (5 ml) honey

Fresh jalapeño and red chili, finely chopped – amount to taste

1/3 heaped cup (100 ml) green onion, finely chopped

2 tbsp (30 ml) chives, finely chopped

1/2 tsp (2 ½ ml) sea salt

1/2 tsp (2 ½ ml) freshly ground black pepper

Homemade Heart-Shaped Crackers

Swedish tunnbröd or substitute with wheat tortillas or thin flatbread *see note 1.

Canola oil

Flaky salt

Topping

Chili cheese

High quality shrimp, peeled

Avocado, thin slices

Chives, chopped

Red chili, thinly sliced

How to make it

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Tips and tricks

Note 1: Tunnbröd - literally thin bread, is a Swedish version of flatbread that is used to make these crackers. I use a soft version made of wheat. It may be hard to find in some other countries so a substitute could be wheat tortillas or thin flatbread if that is available. It’s easier to cut shapes with a cookie cutter if the bread is not too fresh. Make sure the crackers are crispy.