4 ounces cream cheese, at room temperature
1/2 cup shredded pepper jack cheese
1 large egg
1/4 cup frozen corn kernels
24 scoop-shaped tortilla chips (recommended: Tostitos Scoops)
3 tablespoons finely chopped green onions
1/4 cup finely chopped Spanish chorizo
1 heaping tablespoon jalapeño

1. Preheat the oven to 350°F. In a large bowl, mix the cream cheese, pepper jack cheese, egg, corn, green onions, chorizo, and jalapeño.



2. Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 minutes.



3. Serve warm.

Makes 2 dozen.