Iowa Party Bites

These Iowa Party Bites are a brilliant appetizer that turns the classic “corn dip” into a convenient, handheld snack. By using Tostitos Scoops as mini edible bowls, you eliminate the mess of communal dipping. The combination of sweet corn, mild green chiles, and a trio of cheeses creates a savory, creamy center that becomes perfectly golden and bubbly in the oven.

Iowa Party Bites

Ingredients:

How To Make Iowa Party Bites:

Step 1: Prep the Oven and Pans: Preheat your oven to 425°F. Line two large baking sheets with parchment paper or lightly grease them.4 This is a high-heat bake, so the lining helps prevent the chips from scorching on the bottom.

Step 2: Arrange the Scoops: Tightly arrange the tortilla chips on the baking sheets with the “cup” side facing up. Try to pick out the whole, unbroken chips for the best presentation.

Step 3: Mix the Filling: In a large bowl, combine the softened cream cheese, mozzarella, egg, drained corn, green chiles, garlic powder, salt, and pepper. Use a sturdy spoon or an electric mixer to blend until the mixture is uniform and creamy.

Note: The egg acts as a binder, ensuring the filling “sets” and doesn’t run out of the chip during baking.

Step 4: Fill the Cups: Scoop approximately 1 tablespoon of the corn mixture into each chip. Do not overfill, or the cheese will bubble over and make the chips soggy.

Step 5: Top and Bake: Sprinkle a pinch of grated Parmesan cheese over the top of each bite. Bake for 13/15 minutes. You are looking for the Parmesan to turn golden brown and the filling to be hot and bubbling.

Step 6: Serve: Let the bites cool for 2/3 minutes so the cheese firms up slightly and the chips regain their crunch. Serve warm.