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Chile Relleno Topper

Prep time

15 min

Total time

15 min

Servings

Makes 12 servings, 4 topped crackers each.

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    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
Preparation
  • 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.

187721
Amount per serving Calories 140
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 240mg
Carbohydrate 10g
Dietary Fiber <1g
Total Sugars 2g
Added Sugars <1g
Protein 4g
Vitamin A 8% DV
Vitamin C 10% DV
Calcium 8% DV
Iron 4% DV
Potassium 2% DV
Vitamin D 0% DV

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