Corn Pudding Nacho Bites
Modified from Everyday With Rachael Ray [1] magazine
Ingredients
- 4 ounces cream cheese, at room temperature
1/2 cup shredded pepper jack cheese
1 large egg
1/4 cup frozen corn kernels
24 scoop-shaped tortilla chips (recommended: Tostitos Scoops [2])
3 tablespoons finely chopped green onions
1/4 cup finely chopped Spanish chorizo
1 heaping tablespoon jalapeño
Directions
- Preheat the oven to 350°F. In a large bowl, mix the cream cheese, pepper jack cheese, egg, corn, green onions, chorizo, and jalapeño.
- Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 minutes.
- Serve warm.
Makes 2 dozen.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- Mexican