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Prep 25min
Total25min
Servings16
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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 thick & chunky salsa
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Steps
1
Heat oven to 400°F. 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.
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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.
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