Guacamole Cheese Crisps

Guacamole Cheese Crisps

Melted cheese creates the round crisps for super easy little bites.
Total 25 Minutes
Servings 16

Ingredient List

  • 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


  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

  • Make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.
  • Substitution: Use mild, medium or sharp Cheddar cheese.
From time to time, reformulations of products may alter nutrient value, ingredients and/or allergens. Maintaining on-line information accuracy at all times can be difficult. In the event of a conflict between the data that is shown on this site and that which is on the package, the data on the package should be the primary resource for accurate and up to date data for the product in the package.