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When it comes to appetizers that pack a punch, few dishes can rival the vibrant, mouthwatering flavors of Hatch Chili Sweet Corn Nacho Cups. This enticing recipe combines the natural sweetness of fresh corn with the smoky heat of Hatch chilies, all nestled in crispy tortilla chip cups. Topped with creamy cheese and a dollop of tangy Greek yogurt or sour cream, these nacho cups offer a delightful textural contrast and a flavor explosion that will leave your taste buds dancing.

Hatch Chili Sweet Corn Nacho Cups

Elevate your appetizer game with these Hatch Chili Sweet Corn Nacho Cups! This delightful recipe combines the sweetness of fresh corn with the smoky heat of Hatch chilies, all encased in crispy tortilla chip cups. Topped with melty Monterey Jack cheese and your choice of tangy Greek yogurt or sour cream, each bite is a perfect blend of flavor and texture. Ideal for parties, gatherings, or family dinners, these nacho cups are colorful, easy to serve, and sure to impress. Enjoy the fun of make-your-own nacho cups with this simple yet delicious recipe!
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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 (roasted if possible)

1 cup shredded Monterey Jack cheese

1 cup tortilla chips, broken into smaller pieces

1/2 cup Greek yogurt or sour cream

1/4 cup fresh cilantro, chopped

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon lime juice

Sliced jalapeños for garnish (optional)

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prep the Nacho Cups: Take a muffin tin and lightly grease each cup with olive oil to prevent sticking.

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

        Assemble the Cups: Place about a tablespoon of broken tortilla chips at the bottom of each muffin tin cup. Spoon the corn and chili mixture over the chips, filling each cup about three-quarters full. Top each cup with the remaining 1/4 cup of shredded Monterey Jack cheese.

          Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the cups are golden brown.

            Let Cool: After baking, allow the nacho cups to cool in the muffin tin for about 5 minutes. Then, carefully run a knife around the edges to loosen the cups before transferring them to a serving platter.

              Garnish and Serve: Top each nacho cup with a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, and sliced jalapeños if desired. Serve warm with lime wedges on the side for an extra zing!

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