A rustic presentation of guacamole-cheese crisps, elegantly arranged on a wooden table. The crisps are golden, baked cheese rounds topped with a dollop of creamy guacamole and garnished with diced tomatoes and fresh cilantro. They are neatly placed on a wooden serving board with a small bowl of extra guacamole on the side. Scattered around are lime wedges, shredded cheese, and tortilla chips for added texture. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Guacamole-Cheese Crisps

Portions:16
Total time 25 minuten
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Ingrediënten

  • 1 cup finely shredded Cheddar-Jack with jalapeño peppers cheese blend from 8-oz package
  • 1 ⁄2 cup guacamole
  • 3 tablespoons sour cream
  • 3 tablespoons chunky-style salsa

Instructies

  • 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 11⁄2-inch round.
  • Bake 6 to 8 minutes or until edges are light golden brown.
  • Immediately remove from cookie sheet to cooling rack.
  • Cool 5 minutes or until crisp.
  • Onto each cheese crisp, spoon 11⁄2 teaspoons guacamole and about 1⁄2 teaspoon each sour cream and salsa.

Notes / Tips / Wine Advice:

You can make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.
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Recipe Category Side Dish / Snacks
Diets Vegetarian
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