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25 minutes
25 minutes
- 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
- Preheat the oven to 400°F and line a cookie sheet with parchment paper. Place 1 tablespoon of loosely packed cheese onto the paper for each cheese crisp, then gently pat it into a 1 1/2-inch round shape.
- Bake until edges are lightly golden brown, then transfer to a wire rack. Let cool for 5 minutes until crisp.
- Spoon 1 1/2 teaspoons of guacamole, followed by 1/2 teaspoon each of sour cream and salsa onto each cheese crisp.
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