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

1. Preheat: Heat oven to 350°F (175°C). Line 1–2 sheet pans with parchment.
2. Mix filling: In a bowl combine cream cheese, pepper jack, corn, and beaten egg until smooth and creamy.
3. Fill Scoops: Arrange the tortilla Scoops on the pans. Add ~1 teaspoon filling to each—avoid overfilling so they don’t spill.
4. Bake: Bake 10–12 minutes until the cheese is melted and the chip edges are lightly golden.
5. Serve: Cool 2–3 minutes. Garnish with cilantro/green onion and serve warm with lime wedges if desired.

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!