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Guacamole Cheese Crisps

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  • Prep 25 min
  • Total 25 min
  • Servings 16
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Melted cheese creates the round crisps for super easy little bites.
Created Apr 20, 2013
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Ingredients

  • 1 cup (250 mL) finely shredded Mexican-style Cheddar-Monteray Jack cheese blend
  • 1/2 cup (125 mL) guacamole
  • 3 tbsp (45 mL) sour cream
  • 3 tbsp (45 mL) Old El Paso* Thick N' Chunky Salsa

Steps

  •  
    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

  • Tip 1
    Do Ahead: Make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.
  • Tip 2
    Substitution: Use mild, medium or sharp Cheddar cheese.

Nutrition Information

35 Calories, 3g Total Fat, 1g Protein, 1g Total Carbs

Nutrition Facts

Serving Size: 16 appetizers
Calories
35
Total Fat
3g
Saturated Fat
1 1/2g
Trans Fat
0g
Cholesterol
10mg
Sodium
105mg
Total Carbs
1g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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