JALAPENO CHEESE CRACKERS
With shredded Mahón-Menorca Cheese and chunks of jalapenos generously spreaded throughout, these 6-ingredient, gluten-free, Jalapeño Cheese Crackers are irresistibly delicious to snack on as is. They also make a delicious addition to a cheese platter or served as appetizers loaded with delicious toppings.
Provided by © 2021 Savory Spin. All images and content are COPYRIGHT PROTECTED.
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees
- Add flour, salt and pepper to a bowl and mix with a spoon.
- Then add in the Semi-cured Mahón-Menorca Cheese and mix well.
- Then add in the coconut oil (if using), butter and milk and mix well. If you are using GF flour, the mixture might be crumbly, but don't worry, the crackers will bake up beautifully crisp and firm.
- Roll dough out, or flatten with fingers. Then, using a cookie cutter, cut crackers out and place on a parchment or silpat-lined baking tray.
- Once all the crackers are laid out on the baking tray, using a fork, poke homes in the crackers.
- Bake them in the 400 degree oven for 15 minutes.
- Remove and let cool before enjoying.
- Top the Jalapeño Cheese Crackers with more Mahón-Menorca Cheese, sliced grape tomatoes, chopped jalapenos, and peach preserves/jam or Mahón-Menorca Cheese, sliced leftover ham, chopped jalapenos, and peach preserves/jam and broil 1-2 minutes or until the cheese melts a bit. Serve appetizers warm.
Nutrition Facts : Calories 24 (for 1 cracker) calories, Carbohydrate 2 grams carbohydrates, Fat 1.5 grams fat, Sodium 46 grams sodium
JALAPENO CHEESE CRACKERS
These jalapeno cheese crackers are easy to make and super crunchy. Make this crispy cracker recipe to serve for the perfect party snack!
Provided by Kevin Is Cooking
Categories Snacks
Time 34m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a medium bowl, whisk together the flour, sugar, salt and paprika.
- Using a pastry cutter or food processor, cut in the butter into the dry ingredients until small crumbles form.
- Add the chopped jalapeños, sharp cheddar cheese, and milk to the bowl; mixing until evenly mixed.
- Turn the dough out onto a well-floured surface and roll dough to about 1/8" thickness. Using a knife, pastry or pizza cutter slice the dough into 2"x 2" squares.
- With your dough cutter or spatula, transfer the crackers onto baking sheets lined with a Silpat silicone sheet or parchment paper. Pierce the top of each cracker with a small fork.
- Lightly brush tops of crackers with olive oil and sprinkle with a smoked sea salt, or regular if you don't have it.
- Bake at 375°F for 24-26 minutes, or until crackers are golden brown. Allow crackers to cool on a rack before serving. Will keep 5 days in an airtight container.
Nutrition Facts : ServingSize 8 oz, Calories 26 kcal, Carbohydrate 3.2 g, Protein 0.7 g, Fat 1.1 g, SaturatedFat 0.7 g, Cholesterol 3 mg, Sodium 43.3 mg, Fiber 0.1 g, Sugar 0.2 g
JALAPENO CHEESE CRACKERS
Spicy and buttery tidbits perfect for any dinner party. These little appetizers get a little heat from the cayenne and jalapeno cheese. A perfect match for a glass of wine.
Provided by SkinnyMinnie
Categories Cheese
Time 38m
Yield 30 crackers
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF.
- In a large mixing bowl stir together the flour, cumin, salt, and red pepper.
- Cut in the butter until the size of coarse crumbs.
- Stir in the shredded cheese.
- Sprinkle the water over the mixture, stirring until all the dough is moistened.
- Turn the dough onto a large piece of waxed paper or plastic wrap and gather the dough into a ball; then flatten into a disk. If necessary, wrap and refrigerate for 30 min or until easy to handle.
- On a lightly floured surface roll the dough to about 1/8-inch thickness.
- Using a floured 2" cookie cutter to cut dough, rerolling as necessary.
- Place pieces about 1/2 inch apart on an ungreased cookie sheet.
- Bake for 8 min or until crackers are golden brown around the edges.
- Transfer to a rack to cool completely. If desired, lightly sprinkle with paprika.
Nutrition Facts : Calories 21.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.7, Sodium 26.6, Carbohydrate 1.6, Fiber 0.1, Protein 0.7
JALAPENO CHEDDAR CRACKERS
"Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
Provided by Ina Garten
Categories bake,cheese,eggs and dairy,Hot and Spicy,snack
Time 25m
Yield 32 - 34 servings
Number Of Ingredients 10
Steps:
- Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeño and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 400ºF. Line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
JALAPENO CHEDDAR CRACKERS
Provided by Ina Garten
Time 1h40m
Yield 32 to 34 crackers
Number Of Ingredients 10
Steps:
- Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
JALAPEñO PEPPER CRACKER SANDWICHES
Need a quick app? We took jalapeño appetizer essentials-a crunchy crust, jalapeños and cream cheese-and reimagined them as these easy cracker sandwiches.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Spread 12 crackers with cream cheese; place in single layer on baking sheet. Top with shredded cheese.
- Bake 3 to 5 min. or until cheese is melted.
- Top with peppers; cover with remaining crackers to make 12 cracker sandwiches.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
JALAPENO CREAM CHEESE APPETIZER
Sweet and spicy dip that's sure to please, I got this recipe from my mother. Make sure that you have a at least 5-7 days to do this as it takes time to marinate.
Provided by a.r.holzhausen
Categories Spreads
Time P5DT5m
Yield 1 appetizer, 6 serving(s)
Number Of Ingredients 4
Steps:
- Drain jalapenos of ALL juice. There should be at least an inch or so space from where the jalapenos are and the top of the jar.
- Fill this space with sugar and tightly seal jar.
- Place jar in fridge.
- Shake the jar vigorously at least once a day for at least 5-7 days.
- On desired day of serving, spread peppers and some of the now sweetened juice on cream cheese.
- Serve with crackers.
Nutrition Facts : Calories 334.5, Fat 16.7, SaturatedFat 8.7, Cholesterol 41.6, Sodium 117.6, Carbohydrate 42.9, Fiber 15.9, Sugar 28.1, Protein 10.5
JALAPENO JELLY & CREAM CHEESE SPREAD
This is a classic appetizer that is great for last minute unexpected guests. In fact, I'm surprised it's not posted yet! I've made this for years. The sweet and hot taste on crackers is so wonderful!
Provided by Pam-I-Am
Categories Spreads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Open the brick of cream cheese and place it on a plate.
- Spread the jelly evenly over the top. Serve with a small knife for spreading or use a hearty cracker that will not break.
Nutrition Facts : Calories 228.9, Fat 13, SaturatedFat 7.3, Cholesterol 41.6, Sodium 132.8, Carbohydrate 27.7, Fiber 0.4, Sugar 20.4, Protein 2.3
JALAPENO CHEDDAR CRACKERS
Steps:
- 1. Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. 2. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. 3. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour. 4. When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. 5. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
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