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How to Make Flan
Peruvian Arroz con Pollo
cup finely shredded Mexican-style Cheddar-Jack cheese blend with jalapeño peppers (from 8-oz package)
ripe avocado, pitted, peeled and chopped
tablespoon lime juice
clove garlic, finely chopped
tablespoons sour cream
tablespoons chunky-style salsa
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.
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.
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.
Make the crisps up to 4 hours ahead, then store them tightly covered at room temperature. Top them just before serving.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2009 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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