Cheesy Corn Cups (Print Version)
# Ingredients:
→ Base
01 -
1 bag (10 oz) Tostitos Scoops tortilla chips
→ Filling Mixture
02 -
1 egg, large size
03 -
1 (15 oz) can of corn kernels, drained
04 -
1 teaspoon table salt
05 -
1 (4 oz) can mild or medium green chiles
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon ground black pepper
08 -
8 oz of grated mozzarella cheese
09 -
1 (8 oz) block softened cream cheese
→ Topping
10 -
1/2 cup of Parmesan, finely shredded
# Instructions:
01 -
Set your oven to 425°F (220°C) and let it heat up. Coat baking sheets lightly with oil or use a parchment paper layer for less mess.
02 -
Organize the Tostitos Scoops on the baking sheets. Make sure the cups face up so they can be easily filled, and leave some space between each chip.
03 -
Take a big bowl and stir together cream cheese, mozzarella, corn, chiles, egg, garlic powder, salt, and pepper. Keep mixing until it looks even.
04 -
Scoop about a tablespoon of the cheese mixture into each tortilla chip. Be sure not to overfill them so they don’t spill while baking.
05 -
Top off the filled chips with a little Parmesan cheese. This will help them brown and add extra flavor while baking.
06 -
Slide the baking sheets into your oven and cook for 13-15 minutes. You’ll know they’re ready when the tops are golden and bubbly.
07 -
Take the trays out of the oven and let the bites cool a bit before serving. They're best when eaten while still warm and gooey.
# Notes:
01 -
Everyone will love these for game nights, potlucks, or parties.
02 -
The filling can be made ahead of time and chilled. Just fill the chips and bake them later when you're ready.
03 -
Want more heat? Add some hot sauce or use spicy green chiles in the mix.