Cheesy Corn Tortilla Cups (Print Version)
# Ingredients:
→ Base
01 -
1 (10 oz) bag Tostitos Scoops tortilla chips
→ Filling Mixture
02 -
1 (8 oz) block cream cheese, softened
03 -
8 oz shredded mozzarella cheese
04 -
1 large egg
05 -
1 (15 oz) can sweet corn, drained
06 -
1 (4 oz) can green chiles (mild or medium)
07 -
1 teaspoon garlic powder
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
→ Topping
10 -
1/2 cup grated Parmesan cheese
# Instructions:
01 -
Preheat your oven to 425°F (220°C). Lightly grease your baking sheets or line them with parchment paper for easy cleanup.
02 -
Place the Tostitos Scoops tortilla chips on the prepared baking sheets, making sure they're arranged cup side up to hold the filling. Position them with a little space between each chip.
03 -
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, egg, drained sweet corn, green chiles, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
04 -
Using a spoon, fill each tortilla chip cup with approximately 1 tablespoon of the cheese mixture. Try to distribute the filling evenly among the chips without overfilling.
05 -
Sprinkle the grated Parmesan cheese over the tops of all the filled chips to create a flavorful golden crust when baked.
06 -
Place the baking sheets in the preheated oven and bake for 13-15 minutes, or until the tops are golden brown and the cheese is bubbling.
07 -
Remove the baking sheets from the oven and allow the bites to cool slightly before serving. These are best enjoyed warm while the cheese is still gooey.
# Notes:
01 -
These bites are a crowd-pleaser at parties, game days, and potlucks.
02 -
You can prepare the filling ahead of time and store it in the refrigerator, then fill and bake the chips just before serving.
03 -
For a spicier version, use hot green chiles or add a dash of hot sauce to the filling mixture.