For the dip, mix together the cream cheese, chopped bacon, chives, jalapenos and 100g grated red Leicester cheese. Place onto a sheet of cling film, form into a carrot and wrap up. Chill in the fridge for an hour or so. Meanwhile, cut the tortillas into wedges, place onto a baking tray and drizzle with a little olive oil. Bake in the oven for a few minutes till crispy. Next, to serve, remove the carrot dip from the cling film and cover completely with the remaining red Leicester cheese. Place the fresh parsley stems at the top to finish off the carrot and serve onto a large board with the tortilla wedges, celery sticks and cherry tomatoes on the side.