Cheese & Corn Stuffed Nachos are crispy baked wonton pockets filled with a creamy mixture of cream cheese, mozzarella, sweet corn, spring onions, and jalapeños. Baked until golden and crunchy, then finished with spicy mayo, black sesame seeds, and sliced jalapeños, they're the perfect party snack or appetiser with a delicious cheesy centre.

What are Cheese & Corn Stuffed Nachos?

These stuffed nachos are made using wonton wrappers instead of traditional tortilla chips. Each wrapper is filled with a rich cheese and corn mixture, sealed, brushed with oil, and baked until crisp and golden. The result is a crunchy shell with a creamy, cheesy filling inside.

They are perfect for:

● Parties
● Game nights
● Evening snacks
● Movie nights
● Starter platters

The crispy baked wonton shell and creamy filling make every bite irresistible.

Main Ingredients of Cheese & Corn Stuffed Nachos:

For the Filling

1.Cream Cheese – 100g
2.Mozzarella Cheese (grated) – 1 cup
3.Sweet Corn (boiled) – ½ cup
4.Spring Onion (finely chopped) – 2 tbsp
5.Jalapeños (finely chopped) – 2 tbsp
6.Salt – ½ tsp
7.Black Pepper – ½ tsp

For Assembly

1.Wonton Wrappers – 12–15
2.Water – As needed (for sealing)
3.Oil – 1 tbsp (for brushing)

For Garnish

1.Spicy Mayo – 3 tbsp
2.Black Sesame Seeds – 1 tsp
3.Sliced Jalapeños – 2 tbsp

What Is So Special About Cheese & Corn Stuffed Nachos?

Unlike regular nachos, these are stuffed with a creamy cheese filling and baked instead of fried, making them lighter while still perfectly crispy. The spicy mayo and jalapeños add the perfect finishing touch.

Quick and Easy Cheese & Corn Stuffed Nachos:

These baked stuffed nachos are easy to prepare, require minimal ingredients, and are perfect for entertaining. Simply assemble, bake, garnish, and serve.

How to Make Cheese & Corn Stuffed Nachos

Step 1: Prepare the Filling

1. In a bowl, combine the cream cheese, mozzarella, boiled corn, spring onions, jalapeños, salt, and black pepper.

2. Mix until well combined.

Step 2: Stuff the Wontons

1. Place a wonton wrapper on a clean surface.

2. Spoon about 1 tablespoon of filling into the centre.

3. Wet the edges using water on your fingertips.

4. Fold and press firmly to seal.

5. Repeat with the remaining wrappers.

Step 3: Bake

1. Preheat the oven to 180°C.

2. Arrange the stuffed wontons on a lined baking tray.

3. Lightly brush both sides with oil.

4. Bake for 12–15 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Garnish and Serve

1. Arrange the baked nachos on a serving plate.

2. Drizzle with spicy mayo.

3. Sprinkle black sesame seeds.

4. Garnish with sliced jalapeños.

5. Serve immediately.

Expert Tips

1. Seal the edges well to prevent the filling from leaking.

2. Brush both sides lightly with oil for even browning.

3. Flip halfway through baking for uniform crispiness.

4. Don't overfill the wrappers.

5. Serve immediately while they're hot and crispy.

Recipe Card

Cheese & Corn Stuffed Nachos

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Category

Appetiser / Snack

Servings

12

Prep Time

15 minutes

Cook Time

15 minutes

Calories

80

Crispy baked wonton nachos stuffed with a creamy cheese and corn filling, topped with spicy mayo, black sesame seeds, and jalapeños. An easy, cheesy appetiser perfect for parties and snacking.

Author:

Samridh

Ingredients

Filling

• ● 100g cream cheese

• ● 1 cup grated mozzarella

• ● ½ cup boiled sweet corn

• ● 2 tbsp spring onion, finely chopped

• ● 2 tbsp jalapeños, finely chopped

• ● ½ tsp salt

• ● ½ tsp black pepper

Assembly

• ● 12–15 wonton wrappers

• ● Water for sealing

• ● 1 tbsp oil for brushing

Garnish

• ● 3 tbsp spicy mayo

• ● 1 tsp black sesame seeds

• ● 2 tbsp sliced jalapeños

Directions

1. Mix the filling ingredients.

2. Fill and seal the wonton wrappers.

3. Brush with oil.

4. Bake at 180°C for 12–15 minutes, flipping halfway.

5. Drizzle with spicy mayo.

6. Garnish with black sesame seeds and sliced jalapeños.

7. Serve hot.

Recipe Note

Brush the wontons lightly with oil before baking to achieve a crisp, golden finish. Serve immediately after baking for the best texture and cheese pull.