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Corn and Jalapeno Nachos




Source of Recipe


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List of Ingredients




1 bag Tostitos Scoops
1 jar sliced jalapenos
1 (8-ounce) package cream cheese
1 (8-ounce) container plain Greek yogurt (may sub with sour cream)
1 can sweet corn (drained)
1 bag shredded cheese (Mexican blend)
Sliced olives and cilantro, for garnish


Recipe



Preheat oven to 350 degrees-F.

Mix together the cream cheese, Greek yogurt and corn until smooth. Add about 1 cup of shredded cheese to the mixture, and stir until combined.

Line a cookie sheet with aluminum foil and fill sheet with Tostitos (scoop side up).
Place 1 jalapeno in the bottom of each scoop. Fill each scoop about 3/4 of the way up with the cheese/yogurt mixture.

Bake for 15 minutes or until cheese is melted. Top each scoop with a little of the shredded cheese and bake for another 5 minutes, or until shredded cheese is melted.

Garnish with sliced olives and cilantro.