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Guacamole-Cheese Crisps
Portions:
16
Total time
25
minutes
minutes
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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.
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Course
Side Dish
/
Snacks
Diets
Vegetarian