Cheesy Corn Bites

This is such a great recipe! Especially with the Super Bowl around the corner. Not to mention, it puts those Tostitos Scoops to good use! I found this one several years ago and have made it a couple of times before. It only calls for a handful of ingredients, all of which I had on hand (except the chives, but I just left them out).You can add so much to these and really jazz them up. See below the recipe for some of my suggestions and how I changed it up tonight. One of the comments on the Rachael Ray site said they used biscuits shells like the Taco Puffs and filled them with this cheesy filling. What a great idea! I saved some of the filling and will do that on Saturday! I'll update this with the details.



8 oz. cream cheese, softened
1 cup shredded pepper jack cheese (or whatever you have)
1 large egg
1/2 cup frozen corn kernels (I used canned)
48 Tostitos Scoops
chopped chives or cilantro, for garnish

Preheat oven to 350 degrees. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn (I used my stand mixer).

Arrnage the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets. About 20 minutes.

Sprinkle the corn bites with the chives; serve warm.

**I sauteed some diced chicken breasts (2) with taco seasoning. I wasn't sure how I was going to work it, but I ended up topping the corn bites with a chunk of the seasoned cooked chicken after they came out the oven. YUM-O! You could really dress it up however you like. Add the chives, a pickled jalapeno, some sour cream, maybe a slice of an olive...its endless! Put this one on the Game-Day spread!!





Enjoy!



(adpated from Rachael Ray Magazine)