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When it comes to appetizers that pack a punch, few can rival the delightful Cheesy Hatch Chili Corn Dip Cups. These bite-sized treats are not just visually appealing; they deliver a harmonious blend of creamy cheese and spicy hatch chilis that tantalize the taste buds. Perfect for gatherings, parties, or simply as a satisfying snack, these corn dip cups are sure to impress both adults and children alike.

Cheesy Hatch Chili Corn Dip Cups

Discover the irresistible Cheesy Hatch Chili Corn Dip Cups, a perfect appetizer for any gathering! These bite-sized delights feature a crispy tortilla cup filled with a creamy blend of cheeses, sweet corn, and flavorful hatch chilis. Easy to make and customizable, they’re bound to impress guests of all ages. Ideal for game days, barbecues, or family dinners, elevate your next event with this tasty and satisfying snack that everyone will love!
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Ingredients
  

For the Cups:

12 small flour tortillas

1/4 cup melted butter

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

For the Dip:

1 can (15 oz) sweet corn, drained

1 can (4 oz) diced green hatch chilis, drained

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon black pepper

Fresh cilantro, for garnish (optional)

Instructions
 

Prepare the Tortilla Cups:

    - Preheat your oven to 375°F (190°C).

      - In a small bowl, combine melted butter, garlic powder, paprika, and salt.

        - Using a large muffin tin, press the small flour tortillas into each hole, shaping them into cups. Brush each tortilla cup generously with the butter mixture.

          - Bake in the preheated oven for about 10-12 minutes, or until the edges are crispy and lightly golden. Remove from the oven and let cool slightly.

            Make the Cheesy Dip:

              - In a large mixing bowl, combine softened cream cheese, sour cream, and the spices (onion powder, cumin, and black pepper). Mix until smooth and well combined.

                - Stir in the drained corn, diced hatch chilis, and shredded cheeses (cheddar and Monterey Jack). Mix everything until evenly distributed.

                  Assemble the Dip Cups:

                    - Carefully spoon the cheesy corn dip mixture into the baked tortilla cups, filling each to the top.

                      - Place the filled cups back in the oven and bake for an additional 10-15 minutes until the dip is bubbly and the cheese is melted.

                        Serve:

                          - Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.

                            - Serve warm with tortilla chips or enjoy them on their own!

                              Prep Time, Total Time, Servings:

                                20 minutes | 40 minutes | 12 servings