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Hatch Chili Sweet Corn Nacho Cups offer a delightful fusion of flavors and textures that make them an irresistible addition to any gathering or family meal. These bite-sized treats combine the sweetness of fresh corn, the mild heat of Hatch green chilies, and the creaminess of melted Monterey Jack cheese, creating a savory snack that is both satisfying and full of character. Whether you're hosting a game-day party, a casual get-together with friends, or simply looking to spice up your weeknight dinner, these nacho cups are sure to be a hit.

Hatch Chili Sweet Corn Nacho Cups

Discover the deliciousness of Hatch Chili Sweet Corn Nacho Cups, a perfect blend of fresh corn, mild Hatch green chilies, and creamy Monterey Jack cheese! These bite-sized treats are versatile and can easily cater to both meat lovers and vegetarians. Ideal for game-day parties or casual gatherings, this recipe allows for creativity and customization. Learn how to prepare, garnish, and serve these crowd-pleasers that are sure to elevate any meal!
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Ingredients
  

2 cups fresh corn kernels (or canned, drained)

1 cup cooked and shredded chicken (optional for meat lovers)

1 cup Hatch green chilies, diced (preferably roasted)

1 cup shredded Monterey Jack cheese, divided

1 cup tortilla chips, broken into small pieces

1/2 cup Greek yogurt or sour cream

1/4 cup fresh cilantro, chopped

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

1 tablespoon fresh lime juice

Sliced jalapeños for garnish (optional)

Lime wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Muffin Tin: Lightly grease each cup of a muffin tin with olive oil to prevent the nacho cups from sticking during baking.

      Combine the Filling: In a large mixing bowl, thoroughly combine the fresh corn kernels, the shredded chicken (if using), diced Hatch green chilies, 3/4 cup of Monterey Jack cheese, garlic powder, cumin, smoked paprika, lime juice, and salt and pepper. Mix until all ingredients are evenly blended.

        Assemble the Cups: In each greased muffin tin cup, place about one tablespoon of the broken tortilla chips at the bottom. Spoon the corn and chili mixture over the chips, filling each cup until about three-quarters full. Finish by topping with the remaining 1/4 cup of shredded Monterey Jack cheese.

          Bake the Nacho Cups: Carefully place the muffin tin into the preheated oven and bake for 15-20 minutes. Look for the cheese to be melted and bubbly, and ensure the edges of the cups turn a golden brown.

            Cool and Release: Once baked, allow the nacho cups to cool in the tin for approximately 5 minutes. To release them, gently run a knife around the edges of each cup before transferring them to a serving platter.

              Garnish and Serve: Top each nacho cup with a generous dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, and sliced jalapeños for added heat if desired. Serve warm alongside lime wedges for an extra burst of flavor!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 nacho cups

                  Presentation Tips: Arrange the nacho cups on a colorful platter, garnished with extra cilantro and lime wedges for an inviting display. For an added touch, serve them with a side of salsa for a complementary dipping option!