Cheesy Corn Bites

My classic Corn Dip has become a family tradition. Here's a hot version that has all the same flavors. We nibbled on these as we watched the Super Bowl a couple months ago. (I added red peppers and green onions for a bit more color.) Check it out....


Cheesy Corn Bites
Adapted from Everyday with Rachael Ray.
Makes 4 dozen.


8 ounces cream cheese, at room temperature
1 cup shredded Pepper Jack cheese
1 large egg
1/2 cup frozen corn kernels
2 tablespoons diced roasted red pepper (pimentos)
2 tablespoons chopped green onions
48 scoop-shaped tortilla chips (one 10 ounce bag)


Preheat the oven to 350 degrees.

In a large bowl, mix the cream cheese, Pepper Jack cheese, egg, corn, red pepper and green onions.


Arrange the chips on a large baking sheet and place 1 teaspoon mixture in each.


Bake for about 20 minutes.


Serve warm.


Hint: Top several (or all) with a slice of pickled jalapeno before baking for a little extra kick.