These simple Mexican snacks are a snap to make and are perfect as an appetizer or party snack. Pair them with some Mini Mexican Refried Bean and Cheese Snacks and you have a really nice party tray assortment.
Four inch rounds of flour tortilla work perfectly in a standard muffin tin… find something that size in your kitchen to use as a pattern to cut the rounds from larger tortillas… I used a glass custard cup for mine. If you can’t find anything, then make a pattern out of paper to use.
Make sure you spray your muffin tin lightly with olive oil cooking spray so the cups crisp up when baking.
Gently push the tortilla round into the muffin cup, taking care not to tear them. If you do have a small tear, it should be okay the ingredients should seal it when baking.
You can use either canned or frozen corn… if using frozen corn, cook the corn, drain it and then allow to cool before mixing with the other ingredients.
I used to buy the Mexicorn from Green Giant, but I’ve noticed the chopped peppers are scarce lately so I make my own… you want to be sure you have those pepper flavors mixed in otherwise the snack will be bland.
Use both the green and white parts of the green onion.
These are addicting… so make a lot.. they will go fast!
Recipe: Mini Mexican Cheesy Corn Cups
All you need:
2 cups corn
1 ½ cups finely shredded Mexican blend cheese
2 green onions, chopped
¼ cup finely chopped red pepper
¼ cup finely chopped green pepper
2 Roma (Plum) tomatoes, chopped
Olive oil cooking spray
All you need to do:
Preheat the oven to 425 degrees F.
Spray a standard size muffin tin with olive oil cooking spray.
Cut the flour tortillas into 4 inch rounds. Gently push them into the muffin wells.
In a medium bowl, combine 1 cup of the shredded cheese with the rest of the ingredients.
Place about 1 ½ tablespoons filling in each tortilla cup.
Sprinkle with the remaining ½ cup shredded cheese.
Bake for 5 minutes or until cheese has melted.
Allow to cool for 5 minutes, then remove to a serving platter.
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