Guacamole-Cheese Crisps
Ingredients
- 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
Instructions
- 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.
