Description
These easy tortilla corn appetizers combine creamy cheese, sweet corn, and a spicy kick in crispy tortilla chips—perfect for beginners and quick snacks.
Ingredients
Scale
- 1 bag of Tostitos Scoops tortilla chips
- 1 cup of cream cheese, softened
- 1 cup of shredded jalapeño pepperjack cheese
- 1 cup of corn kernels (fresh, canned, or frozen and thawed)
- 1 egg, beaten
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine softened cream cheese, shredded pepperjack cheese, corn kernels, and the beaten egg. Mix until thoroughly combined.
- Line a baking sheet with parchment paper and arrange the Tostitos Scoops tortilla chips in a single layer.
- Spoon the cheese and corn mixture into each chip, being careful not to overfill.
- Bake for 10–12 minutes, until the cheese is bubbly and the chips are lightly golden.
- Let cool for a few minutes before serving warm.
Notes
- Use a mini muffin tin to keep chips upright while baking.
- For less spice, replace jalapeño cheese with cheddar or mozzarella.
- Prepare filling ahead of time and refrigerate until ready to bake.
- Add hot sauce, black beans, or diced tomatoes for variation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 4–5 pieces
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg