Description
Crispy tortilla scoops filled with a savory blend of cream cheese, mozzarella, sweet corn, and green chiles, topped with Parmesan and baked to perfection.
Ingredients
Units
Scale
- 1 (10 oz) bag Tostitos Scoops tortilla chips
- 1 (8 oz) block cream cheese, softened
- 8 oz shredded mozzarella cheese
- 1 large egg
- 1 (15 oz) can sweet corn, drained
- 1 (4 oz) can green chiles, mild or medium
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare Baking Sheets: Lightly grease two large baking sheets or line them with parchment paper. Arrange the tortilla chips tightly on the sheets, cup side up.
- Mix Filling: In a large bowl, combine the softened cream cheese, shredded mozzarella, egg, sweet corn, green chiles, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
- Fill Chips: Spoon about 1 tablespoon of the mixture into each tortilla chip cup, filling them generously.
- Add Topping: Sprinkle grated Parmesan cheese over the tops of the filled chips.
- Bake: Place the baking sheets in the preheated oven and bake for 13-15 minutes, or until the tops begin to brown and the cheese is bubbling.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy these warm, cheesy bites!
Notes
- Variations: For added heat, consider using hot green chiles or adding diced jalapeños to the filling.
- Make Ahead: You can prepare the filling ahead of time and store it in the refrigerator until ready to assemble and bake.
- Serving Suggestions: These bites pair well with salsa, guacamole, or sour cream for dipping