| 1 | cup finely shredded Mexican-style Cheddar-Jack cheese blend with jalapeño peppers (from 8-oz package) |
| 1/2 | cup guacamole |
| 3 | tablespoons sour cream |
| 3 | tablespoons Old El Paso® Thick 'n Chunky salsa |
Serve with...
Rio Grande Melon Salad
Total Time:
10 min
| 1. | Heat oven to 400ºF. Line cookie sheet with cooking parchment paper. For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 1 1/2-inch round. |
| 2. | Bake 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes or until crisp. |
| 3. | Onto each cheese crisp, spoon 1 1/2 teaspoons guacamole and about 1/2 teaspoon each sour cream and salsa. |
|
| Make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving. |
|
| Use mild, medium or sharp Cheddar cheese. |
|
| Search BettyCrocker.com for Easy Guacamole to serve with the crisps. |
Nutrition Information:
35 ( 25); 3g ( 1 1/2g, 0g); 10mg; 105mg; 1g ( 0g, 0g); 1g 2%; 0%; 4%; 0% 0 ; 0 ; 1 0