Guacamole-Cheese Crisps

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

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 16

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
35
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
105mg
105%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
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.