Guacamole Cheese Crisps

Guacamole Cheese Crisps

Melted cheese creates the round crisps for super easy little bites.
Total Time 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.