Cheesy Corn-Stuffed Tortilla Bites

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 8
Calories: 320
Description

Crisp tortilla scoop chips filled with a creamy mixture of cheese, sweet corn, and mild green chiles, finished with a golden parmesan topping. Baked or air fried until warm, bubbly, and lightly crisp, these are ideal for easy appetizers or shareable snacks.

Ingredients
    For the Filling
  • 1 cream cheese, softened (8 oz)
  • 1 egg
  • 8 oz shredded mozzarella cheese
  • 1 can sweet corn, drained (15 oz)
  • 1 can green chiles (4 oz)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
    • For the Base
  • 1 bag scoop tortilla chips (10 oz)
    • For the Topping
  • 1/2 cup grated parmesan cheese
Instructions
    Prepare the oven and baking trays
  1. 1
    Preheat your oven to 425°F. Line 2 large baking sheets with parchment paper or lightly grease them to prevent sticking. Arrange the tortilla chips closely together, cup side facing up, so they are stable and ready to hold the filling (keeping them snug helps prevent tipping during baking).
    2. Make the filling mixture
  2. 2
    In a large mixing bowl, combine the softened cream cheese, egg, shredded mozzarella, drained corn, green chiles, garlic powder, salt, and black pepper. Use a spatula or spoon to mix until smooth and evenly combined. The mixture should be thick and creamy, holding its shape when scooped (if it feels too firm, let it sit for a few minutes to soften further).
    3. Fill the tortilla chips
  3. 3
    Using a spoon or small scoop, add about 1 tablespoon of filling into each tortilla chip. Gently press the mixture in so it sits neatly inside the chip without overflowing. Work carefully to keep the chips upright and evenly filled.
    4. Add the parmesan topping
  4. 4
    Sprinkle a small amount of grated parmesan cheese over each filled chip. This creates a lightly crisp, golden top as it bakes and adds a slightly salty finish.
    5. Bake until golden and bubbly
  5. 5
    Place the trays in the preheated oven and bake for 13 to 15 minutes. The filling should be heated through, bubbling slightly, and the tops should turn lightly golden. The edges of the chips will become crisp and slightly toasted (if they brown too quickly, rotate the trays halfway through baking).
    6. Cool briefly and serve
  6. 6
    Remove the trays from the oven and allow the bites to rest for 1 to 2 minutes. This helps the filling set slightly, making them easier to handle. Serve warm while the centers are still soft and creamy.
    7. Air fryer method
  7. 7
    Preheat your air fryer to 375°F for a few minutes. Arrange the filled tortilla chips in a single layer in the basket, making sure they are not overcrowded and remain upright. Air fry for 6 to 8 minutes, checking around the 5 minute mark. The tops should be melted and lightly golden, and the chips crisp around the edges. If needed, cook for an additional 1 to 2 minutes (air fryers vary, so monitor closely to prevent over browning). Let them rest for 1 to 2 minutes before serving so the filling firms slightly.
Note

Use sturdy scoop-style tortilla chips to prevent breaking during filling and baking. Make sure the cream cheese is fully softened for a smooth mixture. If the filling seems too thick, let it sit at room temperature briefly before mixing. For extra flavor, you can add finely chopped jalapeños or cooked shredded chicken to the filling. These are best served warm, but can be reheated in the oven or air fryer at 350°F to restore crispness.

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