2 x 150g packets blue corn and sea salt tortilla chips
250g black cream cheese, chopped, at room temperature
2 tblsps Mexican tomato salsa
1 cup grated Tasty cheese
Sliced stuffed green olives, to decorate
Process one packet of chips in a food processor until finely crushed. Transfer to a large shallow dish.
2. Set aside 25g of the cream cheese. Keep, covered, in the fridge.
3. Beat remaining cream cheese and salsa in a small bowl of an electric mixer until smooth. Add Tasty cheese. Beat until combined.
4. One at a time, toss 1 tblsp of cheese mixture in crushed chips. Shape into balls, then roll again in chips to coat evenly. Place on a tray lined with baking paper. Refrigerate, covered, for about 1 hour, or until firm.
5. Using remaining packet of chips, insert two into each cheese ball to resemble bat wings. Make eyes by securing olive slices onto balls using reserved cream cheese. Serve.