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Chile Relleno Topper

Chile Relleno Topper

Prep time15 min
Total time15min
ServingsMakes 12 servings, 4 topped crackers each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A8 %DV
Vitamin C10 %DV
Calcium8 %DV
Iron4 %DV
Potassium2 %DV
Vitamin D0 %DV

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