Chipotle Cheddar Wafers Recipes

Steps:

• In large bowl, beat all ingredients except cheese with electric mixer on medium speed until dough forms. Add cheese; beat on low speed until dough forms a ball. Shape dough into 2 (6x2-inch) logs. Wrap in plastic wrap; refrigerate at least 2 hours or up to 24 hours.
• Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices with sharp knife. On ungreased cookie sheets, place slices 1 inch apart.
• Bake 22 to 25 minutes or until crisp around edges. Immediately remove from cookie sheets to cooling racks. Cool completely.

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.

Steps:

• Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
• While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
• While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
• Drain macaroni or pasta. Add cooked pasta back to the large pot.
• Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

Steps:

• Preheat oven to 350.
• In food processor, pulse 1/2 cup cheese until it resembles coarse meal. Remove from bowl. Add pecans to work bowl and pulse until pecans resemble coarse meal.
• In a large bowl, combine cheese, pecans, flour, margarine, salt, pepper and paprika, mixing well. Add cereal to mixture, stirring gently just until combined.
• Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten dough balls gently with a fork. Place pecan half on top of indentation.
• Bake for 13 minutes. Remove to wire racks and cool.