Iowa Party Bites

These cheesy, savory, and slightly sweet baked tortilla chip cups are the ultimate easy party appetizer—inspired by the flavors of a classic Iowa walking taco or taco pizza! They disappear fast.

Ingredients

*(Makes about 40-45 bites)*

• 1 (10 oz) bag Tostitos Scoops! tortilla chips (about 40-45 chips)

• 1 (8 oz) block cream cheese, softened to room temperature

• 8 oz shredded mozzarella cheese

• 1 large egg

• 1 (15 oz) can sweet corn, drained well

• 1 (4 oz) can diced green chiles (mild or medium)

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• ½ cup grated Parmesan cheese, for topping

• Optional garnish: chopped fresh cilantro, sliced green onion, drizzle of ranch or hot sauce

Instructions

1. Preheat oven to 375°F (190°C). Line 1–2 baking sheets with parchment paper or silicone mats.

2. Arrange the Scoops chips in a single layer on the baking sheet(s). Try not to overcrowd—they should not touch.

3. Make the filling:

   • In a medium mixing bowl, beat the softened cream cheese until smooth.

   • Add the shredded mozzarella, egg, drained corn, green chiles, garlic powder, salt, and pepper. Mix until fully combined.

4. Fill the chips:

   • Using a small spoon or cookie scoop (about 1–2 teaspoons), fill each tortilla scoop generously with the cream cheese mixture. Mound slightly—they don’t rise much.

5. Add topping:

   • Sprinkle each filled chip with grated Parmesan cheese.

6. Bake:

   • Bake for 12–15 minutes, until the filling is set, the edges of the chips are golden, and the cheese on top is lightly browned.

7. Cool and serve:

   • Let cool for 5 minutes before transferring to a serving tray (they’re soft when hot but firm up slightly as they cool).

   • Garnish with optional cilantro or green onion. Serve warm.

✨ Pro Tips & Variations

• Chip stability: If your chips tip over, you can nestle them into a mini muffin tin to keep them upright before filling.

• Make ahead: Fill the chips and refrigerate (unbaked) up to 4 hours ahead. Bake just before serving.

• Add protein: Mix in ½ cup cooked crumbled sausage, taco-seasoned ground beef, or finely diced cooked bacon.

• Spice it up: Add ½ tsp chili powder or a dash of hot sauce to the filling, or use spicy green chiles.

• Corn note: Mexican-style “fiesta corn” (with red and green peppers) can be used in place of plain sweet corn.

• Vegetable add-ins: Finely diced red bell pepper or green onion can be mixed into the filling.

📦 Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat in the oven or air fryer at 350°F (175°C) for 5–7 minutes to keep chips crisp. Avoid the microwave, which makes chips soggy.

Why They’re Called “Iowa” Bites

This recipe draws inspiration from Iowa’s famous taco pizza (yes, it’s a thing!) and walking tacos, combining creamy, cheesy, corny, and mildly spicy flavors in one bite-sized snack—perfect for game day, potlucks, or holiday gatherings in the Hawkeye State and beyond.

Enjoy these irresistibly cheesy, crowd-pleasing party bites! 🧀🌽🎉