Ingredients:

  • 1 bag (13 oz) corn tortilla scoops
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1 can (15 oz) whole kernel corn, drained
  • 1/2 cup cooked bacon bits, finely chopped
  • 2 tbsp green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Arrange the corn scoops in a single layer on the tray, ensuring they are snug but not overlapping.
  3. In a medium bowl, beat the softened cream cheese and sour cream until velvety and smooth.
  4. Fold in the shredded cheddar, drained corn, bacon bits, green onions, garlic powder, and black pepper until evenly distributed.
  5. Carefully spoon about 1 tablespoon of the mixture into each chip, leaving a tiny gap (about 1/8th of an inch) at the top.
  6. Bake for 12–15 minutes, or until the cheese is bubbling and the edges are lightly toasted.
  7. Remove from the oven and let the bites set for 5 minutes before serving to allow the filling to firm up.