Guacamole-Cheese Crisps

Guacamole-Cheese Crisps

Melted cheese creates the round crisps for super easy little bites.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (1 Serving)
  • Calories 35
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 105mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.