Description
Cheesy, creamy, crunchy tortilla scoop appetizers that bring Midwestern magic to every gathering!
Ingredients
Scale
Main Ingredients:
- 1 bag (10–12 oz) tortilla scoop chips
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¾ cup canned sweet corn, drained
- 1 small can (4 oz) diced green chilies, drained
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Pinch cayenne pepper (optional)
- Chopped fresh parsley, for garnish (optional)
Optional Add-ins:
- ½ cup cooked, crumbled bacon
- Minced jalapeños
- Diced red bell peppers
Instructions
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment or silicone mats. Arrange tortilla chips in a single layer.
- Make the filling: In a large bowl, mix cream cheese, mozzarella, Parmesan, corn, green chilies, egg, garlic powder, onion powder, black pepper, and cayenne until smooth.
- Fill chips: Use a spoon or mini scoop to fill each tortilla chip with the mixture, keeping it below the chip’s edge.
- Bake 12–15 minutes, rotating trays halfway through, until golden, bubbly, and slightly puffed.
- Cool for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Use thick tortilla scoops for best results.
- Customize with bacon, peppers, or jalapeños.
- Filling can be made a day ahead; filled chips can chill for 2 hours before baking.
- Store leftovers in fridge for 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4–5 bites
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 310mg
- Fat: 14 g
- Saturated Fat: 7g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45mg