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Guacamole-Cheese Crisps

Melted cheese creates the round crisps for super easy little bites.
Prep Time: 25 min
Total Time: 25 min
Makes: 16 servings
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1cup finely shredded Mexican-style Cheddar-Jack cheese blend with jalapeño peppers (from 8-oz package)
1/2cup guacamole
3tablespoons sour cream
3tablespoons Old El Paso® Thick 'n Chunky salsa
Serve with...
Rio Grande Melon Salad Rio Grande Melon Salad
Total Time: 10 min
MORE OPTIONS:  1  2  
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 Most of This Recipe
Do-Ahead
Make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.
Substitution
Use mild, medium or sharp Cheddar cheese.
Serve-With
Search BettyCrocker.com for Easy Guacamole to serve with the crisps.

Nutrition Information:

1 Serving: Calories 35 (Calories from Fat 25); Total Fat 3g (Trans Fat 0g); Cholesterol 10mg; Total Carbohydrate 12g (Sugars 0g); Protein 1 g Percent Daily Value*: Vitamin A 2%; Vitamin C 4% Exchanges: 2 1/2 Other Carbohydrate; 1/2 Vegetable; 1 Fat Carbohydrate Choices: 0 
*Percent Daily Values are based on a 2,000 calorie diet.
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