To make the chipotle filling, mix the tomatoes with the chipotle paste.
Trim the stalks off the chard leaves, then cut the leaves into 3 long strips. Lay each chard strip flat and spread roughly ½ tsp of the chipotle filling onto one half of the strip. On the other half, place a piece of Tenderstem® broccoli and a piece of the cheese. Roll up the strip, wrapping and tucking the chard to contain the filling in as you go. Secure each with a toothpick or a few on a skewer like a kebab.
To make the salsa to serve with the bites, add the tomatoes to the remaining chipotle filling along with the onion, tomato puree, some lime zest and juice and the chopped coriander. Season to taste with salt and pepper.
Heat a BBQ or a griddle pan to medium high. Toss the wrapped Tenderstem® broccoli in the oil then griddle for around 2-4 minutes, turning halfway. Serve straightaway with the salsa and lime wedges, and the mayo or soured cream for dipping, if using.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.