Ingredients
– 1 10-ounce bag of tortilla scoops
– 1 8-ounce block of softened cream cheese
– 8 ounces of shredded mozzarella cheese
– 1 large egg
– 1 15-ounce can of sweet corn, drained
– 1 4-ounce can of mild or medium green chiles
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup grated parmesan cheese for topping
– Plant-based cheese for vegan
– Flaxseed mix for vegan
– Gluten-free version tortilla scoops
Instructions
1-Preheat the oven to 425 degrees Fahrenheit.
2-Lightly grease or line two baking sheets with parchment paper.
3-Arrange the tortilla scoops cup-side up on the baking sheets, packed tightly.
4-In a large bowl, combine the softened cream cheese, mozzarella cheese, egg, sweet corn, green chiles, garlic powder, salt, and black pepper until smooth and well blended.
5-Scoop about one tablespoon of filling into each tortilla scoop without overfilling.
6-Sprinkle grated parmesan cheese on top of each filled scoop.
7-Bake for 13 to 15 minutes until the cheese is bubbly and the tops turn golden brown.
8-Allow to cool for a few minutes; serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Soften cream cheese well before mixing to avoid lumps and create a smooth filling.
🌶️ For extra heat, add hotter green chiles, diced jalapeños, or drizzle hot sauce after baking.
🔥 To get crispier tops, briefly broil the bites after baking, watching closely to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 bites
- Calories: 110
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg