Chile Relleno Topper
Prep time15 min
Total time15min
ServingsMakes 12 servings, 4 topped crackers each.
Ingredients
- 2 large poblano chiles, divided
- 4 oz. brick cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 48 RITZ Crackers
- ½ cup tomato sauce
- ½ 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 Ahead
The cream cheese mixture can be prepared and shaped into balls ahead of time. Refrigerate up to 2 days before using as directed. - Variation
Prepare using Neufchatel cheese and shredded reduced-fat cheddar cheese.
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Nutrition InformationNutrition 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 |
