Homemade cheese crisps are a breeze to make—and they taste fantastic topped with creamy guacamole and fresh cherry tomatoes.
What You Need
Original recipe yields 12 servings
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 cup guacamole
6 cherry tomatoes, quartered
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Let's Make It
Heat oven to 400°F.
Drop 1 tsp. cheese into each of 8 mounds, 3 inches apart, on rimmed baking sheet sprayed with cooking spray. Bake 3 to 5 min. or until golden brown. Cool 1 min. Remove from baking sheet with metal spatula; drain on paper towels. Meanwhile, repeat twice using remaining cheese.
Place cheese crisps in single layer on serving plate; top with guacamole and tomatoes.
Substitute 2 oz. (1/4 of 8-oz. pkg.) CRACKER BARREL White Cheddar Cheese with Jalapeño Peppers, cut into 24 small cubes, for the shredded cheese.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.