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Ancho Chilli Watermelon Fiesta Cups

‘Smoky, juicy, creamy and wonderfully fresh’

Watermelon with chilli is already a brilliant summer pairing, but this recipe turns it into something altogether more joyful. Greenfields Ancho Chilli brings gentle warmth, raisin-like sweetness and a deep, smoky character without overwhelming the fruit.

The watermelon is quickly seared in an ancho and lime glaze, then piled into crunchy tortilla cups with golden sweetcorn, creamy avocado and cooling whipped feta. Every bite is sweet, smoky, salty, tangy and crisp – rather like a summer salad arriving dressed for a party.

Serves 4, making 12 small fiesta cups

Preparation time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes

For the tortilla cups:

6 medium corn or flour tortillas

1 tablespoon olive oil

½ teaspoon Greenfields Smoked Paprika

A pinch of Greenfields Himalayan Pink Salt (Fine)

For the ancho watermelon:

600g seedless watermelon flesh, cut into 2cm cubes

2 teaspoons Greenfields Ancho Chilli

½ teaspoon Greenfields Ground Cumin

½ teaspoon Greenfields Lime Powder

1 tablespoon Greek Thyme Honey

1 tablespoon lime juice

1 tablespoon olive oil

A pinch of Greenfields Himalayan Pink Salt with Chilli & Lime

For the charred sweetcorn:

250g sweetcorn, drained if tinned

1 teaspoon olive oil

½ teaspoon Greenfields Smoked Paprika

½ teaspoon Greenfields Ancho Chilli

For the sumac onions:

1 small red onion, very thinly sliced

1 tablespoon lime juice

1 teaspoon Greenfields Sumac (Somaq)

A pinch of Greenfields Himalayan Pink Salt (Fine)

For the whipped feta:

150g feta

100g Greek yoghurt

½ teaspoon Greenfields Garlic Powder

½ teaspoon Greenfields Lime Powder

For assembling:

1 ripe avocado, diced

100g cherry tomatoes, quartered

A small handful of fresh coriander leaves

1 teaspoon Greenfields Black Sesame Seeds

½ teaspoon Greenfields Crushed Chillies, optional

1 lime, cut into wedges

  • Heat the oven to 190°C, 170°C fan or gas mark 5. Cut each tortilla in half to make 12 pieces.
  • Brush the tortilla pieces lightly with olive oil and sprinkle them with the smoked paprika and pink salt. Press each piece into a hole in a muffin tin, overlapping the cut edges slightly to create a cup.
  • Bake for 9–12 minutes, until crisp and golden at the edges. Leave the cups in the tin for 5 minutes, then carefully transfer them to a cooling rack.
  • Put the sliced red onion in a small bowl. Add the lime juice, sumac and pink salt. Scrunch gently with clean fingers, then leave to soften and turn brilliantly pink.
  • Blend the feta, yoghurt, garlic powder and lime powder until smooth and airy. Chill until needed.
  • Heat a large frying pan or barbecue hotplate over a high heat. Toss the sweetcorn with its olive oil, smoked paprika and ancho chilli. Cook for 3–4 minutes until lightly charred, then tip it onto a plate.
  • Pat the watermelon cubes dry. Mix the ancho chilli, cumin, lime powder, honey, lime juice, olive oil and chilli-and-lime salt in a bowl. Add the watermelon and turn gently until coated.
  • Place the watermelon in the hot pan in a single layer. Sear for about 30–45 seconds on each side. It should develop caramelised edges while remaining fresh and juicy inside. Work in batches to prevent it from steaming.
  • Spoon whipped feta into each tortilla cup. Add the charred sweetcorn, avocado, tomatoes and warm ancho watermelon.
  • Finish with the vivid sumac onions, coriander leaves, black sesame seeds and optional crushed chillies. Serve immediately with lime wedges.
Ancho chilli is made from dried, ripe poblano peppers. Its mild heat and naturally fruity, slightly chocolatey flavour make it particularly good with watermelon, honey and lime. Drying the watermelon before glazing is important. Excess moisture will prevent the edges from caramelising. Do not cook the watermelon for too long. A very quick sear gives it a smoky exterior while preserving its refreshing texture. For outdoor entertaining, prepare every component in advance but keep the tortilla cups in an airtight container. Fill them just before serving so they remain crisp. For a vegan version, replace the feta and yoghurt with a thick whipped plant-based feta alternative and use cane molasses or maple syrup instead of honey. The filling can also be served over tortilla chips as a vivid summer sharing platter.

Energy: 520 kcal

Protein: 15g

Carbohydrate: 59g

Sugars: 17g

Fat: 26g

Saturated fat: 9g

Fibre: 9g

Salt: 1.7g

In this recipe:

Fusion
Mexican

WHO WOULD LOVE THIS?

This is perfect for adventurous food lovers, vegetarian barbecue guests, enthusiastic hosts and anyone who enjoys colourful sharing food with a gentle chilli kick. Children who are comfortable with mild spice may enjoy assembling their own fiesta cups too.

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