Chile Relleno Topper

1  Rating
  • 15 min prep
  • 15 min total
  • Makes 12 servings, 4 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.

VariationPrepare using Neufchatel cheese and shredded reduced-fat cheddar cheese.

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Nutrition Information

Makes 12 servings, 4 topped crackers each.

Nutrition per serving:

    • Calories 140 
    • Total fat 10 g
    • Saturated fat 4.5 g
    • Cholesterol 20 mg
    • Sodium 240 mg
    • Carbohydrate 10 g
    • Dietary fiber <1 g
    • Total sugars 2 g
    •     Includes added sugars <1 g
    • Protein 4 g
    • Vitamin A 8 %DV
    • Vitamin C 10 %DV
    • Vitamin D 0 %DV
    • Calcium 8 %DV
    • Iron 4 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

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