A wise person once told me that a good cook is never without friends. I have found this to be true, especially when it comes to appetizers. These babies, which I will add to my recipes tab for your future reference, are an original of mine and have always been a hit when I’ve made them. My sister even texted me for the recipe last weekend and made them all by herself. I’m so proud.
Brittany’s Corniness… I’m open to other suggestions for names.
1 large bag of Tostito’s Scoops
8 oz cream cheese, softened
1 cup non-chunky (I hate that word) salsa
1 cup fancy-shreded Mexican blend cheese
Small can of corn, drained.
Lay all of the non-broken chips on a cookie sheet, open side up. Mix all remaining ingredients and, using two spoons, gently place in each chip. Bake at 350 until cheese is melted, about 5-8 minutes.
