Tommy C’s Best Tex-Mex Party Snack Ever!

Whatever else you decide to do with this recipe, just (please) do not forget the fresh chives at the end. It's in the best interests of yer personal taste-buds, that's what...

Another "Lost and Found" pearl from the bottomless 3x5 cardholder. This one, though, was on a folded up piece of paper, clearly (and poorly) torn out from your basic school notebook. Handwritten printing, not cursive, in extremely faded light blue ink. We think it came from a friend of a friend that our oldest daughter used to baby-sit for. 

Okay, that was just a shot-in-the-dark guess, but it's a fact: this is still our most popular snack, especially when it comes to Pats games. Ridiculously edible; you cannot eat just one. Impossible. You and your kids are gonna fall in love with these, I promise; plus they're so simple to make, it borders on stupid.

Cheesy Corn Bites

(Makes a dozen; Prep: 10 min., Cook: 20 min.)

8 ounces cream cheese, at room temperature

1 cup shredded pepper jack cheese (You should always shred your own; much tastier and less processed than the pre-shredded bagged stuff.)

1 large egg

1/2 frozen corn kernels (Again, you can kick it up a notch by using fresh-off-the-cob when it's in season.)

48 scoop-shaped tortilla chips (one 10 ounce bag)

Chopped chives (or cilantro if you prefer), for sprinkling

(1) Preheat the oven to 350. In a large bowl, mix the cream cheese, egg, and corn

(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) Sprinkle the corn bites with the chives. Serve warm.

If this doesn't become one of your Top Five go-to's, maybe you better check your pulse.