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Chile Relleno Topper
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.
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
Nutrition factsNutrition information
Recipe Tips
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.
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