Cheesy Iowa Bites (Print)
Bite-sized tortilla cups packed with a creamy, cheesy combo of sweet corn and green chiles. Baked until they’re golden and perfectly crisp, they're sure to be a hit!
# Ingredients:
→ Base
01 -
1 bag (10 oz) of Tostitos Scoops tortilla chips
→ Filling Mixture
02 -
8 oz mozzarella cheese, shredded
03 -
1 can (4 oz) of green chiles, mild or medium
04 -
1 teaspoon of garlic powder
05 -
1 (8 oz) brick of cream cheese, at room temperature
06 -
1 large egg
07 -
1 teaspoon of salt
08 -
1 (15 oz) can of sweet corn, drained
09 -
1/2 teaspoon of black pepper
→ Topping
10 -
1/2 cup Parmesan cheese, grated
# Steps:
01 -
Heat your oven to 425°F (220°C). Prep your baking pans by lining them with parchment or giving them a light coating of oil to keep things from sticking.
02 -
Lay the Tostitos Scoops across the pans with their open sides facing upwards. Leave some space between each chip to make room for filling.
03 -
In a big bowl, stir together the cream cheese, mozzarella, drained corn, egg, chiles, and all the seasonings (garlic powder, salt, and black pepper). Mix until everything looks blended.
04 -
Scoop about 1 tablespoon of the filling into each chip. Take it slow and aim for even portions, but don’t cram too much into the chips.
05 -
Sprinkle grated Parmesan over all the filled chips, which will give them a crispy-looking, golden crust once baked.
06 -
Put the trays in the oven and bake for 13 to 15 minutes. You’re looking for a golden top and melted, bubbly cheese.
07 -
Take the bites out and give them a couple of minutes to cool slightly. Serve them warm while everything is still melty and delicious.
# Notes:
01 -
People love these for game nights, parties, and gatherings.
02 -
The filling can be made the day before and kept chilled—just fill and bake when ready.
03 -
To turn up the heat, switch to spicier chiles or splash in some hot sauce.