Cream Cheese Corn Bites
adapted from Everyday with Rachael Ray
8 oz cream cheese, softened
1 cup shredded cheese - your choice (I usually use a cheddar triple blend)
1/2 cup cooked corn
1/2 tsp hot sauce (or whatever you're comfortable with)
bag of multigrain scoop-shaped tortilla chips (use the whole ones or mostly whole)
1. Preheat oven to 350F.
2. With a hand mixer, completely mix cream cheese, shredded cheese, corn, egg and hot sauce.
3. Using a spoon, fill each scoop to be flat with the top of the scoop. Place on a foil covered baking sheet.
4. Bake for 20 minutes.
Every time I make these I say that the next time I make them will include crab. Please do that and share them with me.