From Every Day With Rachael Ray March 2008
8oz cream cheese, at room temperature
1 C shredded pepper jack cheese
1 large egg
½ C frozen corn kernels
48 scoop-shaped tortilla chips (1 10oz bag)
Chopped chives or cilantro, for sprinkling
Preheat the oven to 350. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn.
Arrange 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.
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