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Caliente Christmas Cheese Crisps

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Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 15 min.

Makes

10 servings (about 3-1/2 dozen)

To fire up the crowd, I pack these homemade crackers with bacon, pumpkin seeds and French-fried onion rings. Dunk them in picante sauce. —Jeanne Holt, Mendota Heights, Minnesota
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Ingredients

  • 3/4 cup shredded extra sharp cheddar cheese
  • 1/3 cup shredded pepper jack cheese
  • 1/2 cup butter, softened
  • 1/4 teaspoon garlic pepper blend
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 2/3 cup crispy brown rice cereal
  • 1/4 cup finely crumbled cooked bacon
  • 1/4 cup salted pumpkin seeds
  • 1/4 cup crumbled french-fried onions
  • Optional: Pico de gallo or picante sauce

Directions

  1. Preheat oven to 350°. Beat the first 6 ingredients together until blended. Add flour; mix until a dough forms. Stir in remaining ingredients except optional sauce.
  2. Shape dough into 1-in. balls. Place on ungreased baking sheets; flatten with a lightly floured glass.
  3. Bake until golden, 14-16 minutes. Remove to wire racks; cool completely. If desired, serve crisps with pico de gallo or picante sauce.
Editor's Note: For testing, we used Erewhon Crispy Brown Rice Cereal.

Nutrition Facts

4 crisps: 217 calories, 16g fat (9g saturated fat), 37mg cholesterol, 249mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 6g protein.

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