Guacamole-Cheese Crisps

 

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

• 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.