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Guacamole-Cheese Crisps

  • Prep 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 16

Ingredients

1
cup finely shredded Mexican-style Cheddar-Jack cheese blend with jalapeño peppers (from 8-oz package)
1
ripe avocado, pitted, peeled and chopped
1
tablespoon lime juice
1
clove garlic, finely chopped
3
tablespoons sour cream
3
tablespoons chunky-style salsa
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
70mg
3%
Potassium
85mg
2%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Make the crisps up to 4 hours ahead, then store them tightly covered at room temperature. Top them just before serving.

Directions

  • 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 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 In small bowl, mix avocado, lime juice and garlic; mash avocado with fork and mix with ingredients. Spoon 1 1/2 teaspoons avocado mixture onto each cheese crisp; top with about 1/2 teaspoon each sour cream and salsa.

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