STEP 1 Grate the cheddar cheese and tip into a bowl, add the cream cheese, double cream, cumin & salsa into a large bowl, and whisk until you have a smooth consistency.
STEP 2 Use approx 1 tbsp of the cheese mix and roll into a ball with your hands. Wrap in a small piece of cling film. Repeat with the rest of the mixture. Chill for approx 1 hour.
STEP 3 Pour the tortilla chips into a food processor & blend until they’re a fine crumb (or you can put into a bag & bash with a rolling pin).
STEP 4 Take the cheese balls out of the fridge & roll in the crushed tortilla chips. Chop small sections of the celery to look like ’stalks’ & insert one into each of the cheese balls.
