These Cheesy Jalapeño and Corn Tarts are the perfect bite-sized appetizers for any occasion. Packed with a creamy, cheesy filling and a hint of spice from the jalapeños, they are sure to be a hit at parties, gatherings, or as a tasty snack. The crispy shell combined with the melted cheese and corn offers a delightful contrast in texture and flavor.
These tarts are the ultimate combination of creamy, cheesy, spicy, and savory. The jalapeños give just the right amount of kick, while the cream cheese and shredded cheese provide a rich, satisfying texture. The corn adds a touch of sweetness and crunch, balancing out the heat from the jalapeños. Baked to perfection in crispy tart shells or tortilla scoops, these appetizers are easy to eat and even easier to enjoy.
Here’s how you can make them.
Ingredients:
- 1 package mini tart shells or tortilla scoops (store-bought or homemade)
- 1 cup shredded cheese (Cheddar, Monterrey Jack, or a mix)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1-2 fresh jalapeños, finely chopped (adjust to your spice preference)
- 4 oz cream cheese, softened
- ¼ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper to taste
- ½ tsp cumin (optional, for extra flavor)
- ¼ cup finely chopped green onions or chives (optional, for garnish)
INSTRUCTIONS:
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