We made these for our wine and cheese party a few weeks ago, and I made them again this weekend. They are SO delicious. Sadly my pictures this weekend did not turn out too well. But here’s the recipe from Rachel Ray anyway!
Cheesy Corn Bites
8 ounces cream cheese, at room temperature
1 cup shredded pepper Jack cheese
1 large egg
1/2 cup frozen corn kernels 48 scoop-shaped tortilla chip (one 10-ounce bag)
Chopped chives or cilantro, for sprinkling
1. Preheat the oven to 350°. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn.
2. 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.
3. Sprinkle the corn bites with the chives; serve warm.
