Chile Relleno Topper

1  Rating
  • 15 min prep
  • 15 min total
  • Makes 24 servings, 2 topped crackers each.


Chile Relleno Topper Recipe

Ingredients

  • 2 large poblano chiles, divided
  • 4 oz. brick cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 48 RITZ Crackers
  • 1/2 cup tomato sauce
  • 1/2 tsp. ground cumin

Instructions

  • Heat  oven to 350°F.
  • Cut  1 chile into quarters. Cut 48 thin strips from 1 chile piece; reserve for later use. Finely chop whole chile and remaining chile pieces.
  • Mix  cream cheese, cheddar and chopped chiles until blended; roll into 48 balls.
  • Place  crackers in single layer on baking sheet; top with cheese balls.
  • Bake  3 to 5 min. or until cheese balls begin to melt.
  • Microwave  tomato sauce and cumin in microwaveable bowl on HIGH 1 min.; stir. Spoon over topped crackers; top with reserved chile strips.

Recipe Tips

Make AheadThe cream cheese mixture can be prepared and shaped into balls ahead of time. Refrigerate up to 2 days before using as directed.

187721

Nutrition Information

Makes 24 servings, 2 topped crackers each.

Nutrition per serving:

    • Calories 70 
    • Total fat 5 g
    • Saturated fat 2.5 g
    • Cholesterol 10 mg
    • Sodium 115 mg
    • Carbohydrate 5 g
    • Dietary fiber 0 g
    • Total sugars 1 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 6 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.