• 1 cup finely shredded Mexican-style Cheddar-Jack cheese blend with jalapeño peppers (from 8oz. package)
• 1/2 cup guacamole
• 3 tablespoons sour cream
• 3 tablespoons Old El Paso® Thick’n Chunky salsa

Heat oven to 400 degrees F. 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. 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. Onto each cheese crisp, spoon 1 1/2 teaspoons guacamole and about 1/2 teaspoon each sour cream and salsa.