Mexican Street Corn Crispbread

Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original

Ingredients
8 WASA GLUTEN FREE ORIGINAL CRISPBREADS
1/2 CUP CORN, CANNED OR FROM THE COB
1 TEASPOON OLIVE OIL
3/4 TEASPOON ANCHO CHILI POWDER (SPLIT)
1/2 CUP POBLANO PEPPER, DICED
1/4 TEASPOON CUMIN
1 GARLIC CLOVE, MINCED
3 OZ COTIJA CHEESE
1/2 CUP GREEK YOGURT
2 TABLESPOONS LIME JUICE
How to:
1.
Preheat the oven to 400° F. Toss the corn and poblano pepper in olive oil, ½ teaspoon of the ancho chili powder and all the cumin until fully coated, then spread evenly on a baking sheet lined with parchment paper or aluminum foil. Roast for 30 minutes, stirring halfway.
2.
While the vegetables are roasting, add the garlic cloves, cotija cheese, Greek yogurt, remaining 1/4 teaspoon of ancho chili powder and all the lime juice to a blender, blending on high for 30 seconds until smooth.
3.
To serve: add a thin layer (about 1 tablespoon) of the garlic chili spread to the top of each Wasa Gluten Free crispbread and top with a two spoonful's of the roasted corn and peppers. Garnish with a spritz of lime juice.