Q1: Can I make Tortilla Corn Appetizers ahead of time?

Yes, you can prepare the filling a day in advance and refrigerate it. Assemble and bake the chips just before serving to keep them crisp.

Q2: What if I don’t have jalapeño pepperjack cheese?

You can substitute it with regular pepperjack, cheddar, or even mozzarella for a milder option. Add a pinch of chili flakes if you still want heat.

Q3: How do I keep the tortilla chips from getting soggy?

Avoid overfilling and serve immediately after baking. For prep ahead, store the filling separately and assemble just before baking.

Q4: Are there any gluten-free options for this recipe?

Yes, most Tostitos Scoops are naturally gluten-free, but always check the label. You can also use gluten-free tortilla chips or mini bell pepper halves.

Tortilla Corn Appetizers - recipe maestro

Name: Tortilla Corn Appetizers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Southwestern
Ingredients: 1 bag of Tostitos Scoops tortilla chips; 1 cup of cream cheese, softened; 1 cup of shredded jalapeño pepperjack cheese; 1 cup of corn kernels (fresh, canned, or frozen and thawed); 1 egg, beaten

Description

These Tortilla Corn Appetizers are an easy, cheesy, and flavorful bite-sized snack featuring cream cheese, pepperjack, and corn in crispy tortilla chips.

Ingredients

Scale

1 bag of Tostitos Scoops tortilla chips
1 cup of cream cheese, softened
1 cup of shredded jalapeño pepperjack cheese
1 cup of corn kernels (fresh, canned, or frozen and thawed)
1 egg, beaten

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the softened cream cheese, shredded jalapeño pepperjack cheese, corn kernels, and the beaten egg. Mix well until thoroughly combined.
Arrange the Tostitos Scoops tortilla chips on the prepared baking sheet.
Spoon a small amount of the cheese and corn mixture into each tortilla chip without overfilling.
Bake for 10–12 minutes until the cheese is melted and bubbly and the chips are slightly golden.
Remove from the oven and allow to cool for a few minutes before serving warm.

Notes

For a milder version, use regular pepperjack or cheddar instead of jalapeño pepperjack.
Add hot sauce for extra spice or mix in black beans or diced tomatoes for variation.
Top with sour cream and chopped cilantro for a more indulgent finish.
To avoid soggy chips, assemble just before baking and serve immediately.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Baking
Cuisine: Southwestern

Nutrition

Serving Size: 1/4 of recipe
Calories: 280
Sugar: 2g
Sodium: 420mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 7g
Cholesterol: 45mg