Stuffed Corn Tortillas
Stuffed Corn Tortillas (Recipe from: Amanda Lipko)
8 oz cream cheese (softened)
1 cup shredded cheese (cheddar)
1 large egg
Stir in 1/2 cup corn kernels
Put mixture into Tostitos scoops
Bake at 350 degrees for about 20 minutes.
Garnish with chopped chives, cilantro, or jalepenos if desired.
(Makes 20-30 scoops)
Come back tomorrow for some tomato and griled polenta stacks with basil sauce