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Iowa Party Bites

Crispy Tostitos Scoops filled with a creamy, cheesy mixture that makes for a delightful appetizer perfect for gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 bag Tostitos Scoops tortilla chips (10 oz)
  • 1 block cream cheese, softened (8 oz) Let the cream cheese soften at room temperature for easier mixing.
  • 8 oz shredded mozzarella cheese
  • 1 ea egg
  • 1 can sweet corn, drained (15 oz)
  • 1 can green chiles, mild or medium (4 oz) For a spicier version, use spicy chiles or add jalapeños.
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese For topping before baking.

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Lightly grease two large baking sheets or line them with parchment paper.
  3. Carefully arrange the tortilla scoops on the sheets with the cup side facing up.
  4. In a large bowl, combine the softened cream cheese, mozzarella, egg, drained corn, chiles, garlic powder, salt, and black pepper. Mix until smooth and well-combined.
  5. Using a spoon, scoop about 1 tablespoon of the filling into each tortilla chip, filling them generously.
  6. Evenly sprinkle the grated Parmesan cheese over the tops of the filled chips.
Baking
  1. Bake for 13-15 minutes, or until the tops are golden brown and the cheese is bubbly.
  2. Serve warm for the best flavor and crunch.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 350°F for about 5-10 minutes. Avoid microwaving as it can make them soggy.