Cheesy Jalapeño and Corn Tarts Recipe

Instructions:

Step 1: Prepare the Tart Shells

1. If using tortilla scoops: Lay them out on a large baking sheet, ensuring they don’t overlap.
2. If using mini tart shells: Pre-bake them according to package instructions or bake your homemade tart shells until crispy and golden. Set aside to cool.

Step 2: Make the Cheesy Filling

1. In a medium mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), and mayonnaise. Mix until smooth and creamy.
2. Stir in the minced garlic, chopped jalapeños, and corn kernels. Season the mixture with salt, pepper, and cumin (if using).
3. Fold in ¾ of the shredded cheese, reserving the rest for topping.

Step 3: Assemble the Tarts

1. Spoon the cheesy jalapeño and corn mixture into each tart shell or tortilla scoop. Be generous, filling each to the top.
2. Sprinkle the remaining shredded cheese over the top of each filled tart, ensuring every bite gets a gooey, melted cheese topping.

Step 4: Bake the Tarts

1. Preheat your oven to 375°F (190°C).
2. Place the baking sheet with the filled tarts into the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
3. Remove from the oven and let them cool slightly before serving.

Step 5: Garnish and Serve

1. For extra freshness and flavor, garnish the tarts with finely chopped green onions or chives before serving.
2. Serve warm as an appetizer, snack, or alongside your favorite dip for a crowd-pleasing treat.

Recipe Variations:

• Spice Level: If you want more heat, you can add extra jalapeños or even a sprinkle of red pepper flakes. For a milder version, use fewer jalapeños or substitute them with green bell peppers.
• Cheese Options: Experiment with different types of cheese such as pepper jack for more spice, or a sharp cheddar for a bolder flavor.
• Protein Add-In: For an extra layer of heartiness, add cooked and crumbled bacon or sausage into the cheesy filling.