I love how easy these are to make with just a handful of ingredients, and they deliver big flavor in a tiny bite. The crunchy chips hold a creamy, spicy, cheesy filling that’s perfectly balanced by the smoky bacon and heat from the jalapeños. They bake quickly and disappear even faster. Ideal for entertaining, these are stress-free and full of flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (10 oz) bag Tostitos Scoops tortilla chips
1 (8 oz) package cream cheese, softened
1/2 cup sour cream
1 egg
2–3 jalapeños, seeded and diced
2/3 cup bacon crumbles
1 teaspoon garlic powder
1/3 cup grated Parmesan (for topping)
Directions
I preheat the oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, I mix the softened cream cheese, sour cream, and egg until smooth.
I stir in the diced jalapeños, bacon crumbles, and garlic powder until everything’s well combined.
I arrange the tortilla scoops cup-side up on the baking sheet, and using a small cookie scoop or spoon, I fill each one with the creamy mixture.
I sprinkle grated Parmesan over the top of each puff for a golden, savory finish.
I bake the puffs for 10–12 minutes, just until they’re bubbly and lightly golden.
I serve them hot straight from the oven—they’re best that way, with the filling still warm and melty.
Servings and timing
This recipe makes about 30–40 puffs, depending on how full I pack each chip. Prep and bake time together come to about 25 minutes, making them a super quick and easy appetizer for any occasion.
Variations
Sometimes I swap in shredded cheddar or pepper jack cheese for a different flavor profile. When I want to keep it vegetarian, I skip the bacon and add sautéed mushrooms or black beans. A sprinkle of smoked paprika or a few drops of hot sauce in the filling gives them even more depth.
Storage/Reheating
If I have leftovers (which isn’t often), I store them in the fridge in an airtight container for up to 3 days. To reheat, I pop them in a 350°F oven or air fryer for 5–7 minutes until crisp and warm again. Microwaving works in a pinch, but they won’t be as crispy.
FAQs
Can I make these ahead of time?
Yes, I often prep the filling and assemble the scoops a few hours ahead. I keep them covered in the fridge and bake them right before serving.
What’s the best way to scoop the filling?
I use a small cookie scoop or a teaspoon. It helps keep the portions even and the process quick.
Are these very spicy?
They have a mild to medium heat depending on how many jalapeños I use. I remove the seeds to keep the heat down and adjust based on who I’m serving.
Can I use other chips?
The Tostitos Scoops work best since they hold the filling without falling apart. Other mini chip cups could work but need to be sturdy.
Can I serve these at room temperature?
They’re definitely best hot and fresh, but they still taste good at room temp—just not as melty. I try to keep them warm in the oven until ready to serve.
Conclusion
Playoff Puffs are everything I want in a party appetizer—easy, flavorful, and gone in seconds. They’re cheesy, spicy, and creamy inside with just the right crunch. Perfect for game days, holidays, or whenever I want something fun and delicious to share.
