Chile Relleno Topper

Name: Chile Relleno Topper
Prep time: 15 min
Total time: 15 min
Yield: 12
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

This hot appetizer bite is an easy way to get all the flavor of the best chile relleno dish!! Creamy cheese, poblano chiles and spiced tomato sauce all top crackers.

Prep time:

0 min

Total time:

0 min

Makes 12 servings, 4 topped crackers each

Ingredient list

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

Directions

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.