Cheesy Tortilla Corn Bites
These ultra-quick party bites layer crunchy Tostitos Scoops with a creamy filling of jalapeño pepper jack, cream cheese, and sweet corn. Ten minutes in the oven and you’ve got a platter of melty, golden, two-bite snacks—another reliable tinsuf crowd-pleaser.
Crunchy shells, gooey centers—gone in a flash.
Author:tinsuf
Category: Appetizer / Snack
Cuisine: American
Prep: 10 mins
Bake: 10–12 mins
Total: ~20 mins
Yield: 60+ bites (1 bag Scoops)
Table of Contents
Ingredients
Step-by-Step Instructions
Tips, Swaps & Make-Ahead
Ingredients
1 bag Tostitos Scoops tortilla chips
1 cup cream cheese, softened
1 cup shredded jalapeño pepper jack cheese
1 cup corn kernels (fresh, thawed frozen, or drained canned)
1 large egg, beaten
Optional: chopped cilantro/green onion; lime wedges
Step-by-Step Instructions
Preheat: Heat oven to 350°F (175°C). Line 1–2 sheet pans with parchment.
Mix filling: In a bowl combine cream cheese, pepper jack, corn, and beaten egg until smooth and creamy.
Fill Scoops: Arrange the tortilla Scoops on the pans. Add ~1 teaspoon filling to each—avoid overfilling so they don’t spill.
Bake: Bake 10–12 minutes until the cheese is melted and the chip edges are lightly golden.
Serve: Cool 2–3 minutes. Garnish with cilantro/green onion and serve warm with lime wedges if desired.
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Tips, Swaps & Make-Ahead
Heat control: Substitute Monterey Jack for milder bites, or add minced jalapeño/hot sauce for extra kick.
Add-ins: Stir in 1/4 cup chopped green chiles, bacon bits, or black beans.
Air fryer: 325°F (165°C) for 5–6 minutes—watch closely.
Make ahead: Mix the filling up to 2 days in advance. Fill and bake just before serving.
Crisp factor: If holding, re-crisp 2–3 minutes at 350°F.
Another quick-hit appetizer from tinsuf—minimal prep, maximum crunch and melt. Enjoy!
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