- 1 C. finely shredded Mexican-style Cheddar-Jack cheese blend with jalapeno peppers (from 8-oz. pkg.)
- 1 ripe avocado, pitted, peeled and chopped
- 1 Tbs. lime juice
- 1 clove garlic, finely chopped
- 3 Tbs. sour cream
- 3 Tbs. chunky-style salsa
Heat oven to 400 degrees. Line cookie sheet with cooking parchment paper. For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined 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. Cook 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.