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.
JALAPENO OLIVE & CRACKER SNACKS
One of the easiest and tastiest snacks. I've made these for years and they are gobbled up in no time. I can never seem to make enough of them! I use the jalapeno stuffed because they add a nice little kick with the cream cheese. Great combination!
Provided by Laurie Roberts @Luv2TryNew
Categories Other Appetizers
Number Of Ingredients 3
Steps:
- Spread softened cream cheese on crackers. (I often times use the whipped cream cheese in the tub because it is easier to spread). Set on serving platter.
- Cut jalapeno green olives in 1/2 and top crackers with them. Serve and enjoy!!
JALAPENO SNACKS
I got this recipe from my father-in-law who had tried them at his work. They are a great appetizer and not too hot!
Provided by Jessica Houston
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.
- Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 4.5 g, Cholesterol 55 mg, Fat 22.3 g, Fiber 0.8 g, Protein 10.5 g, SaturatedFat 10 g, Sodium 708.3 mg, Sugar 1.2 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
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
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- Cut bacon in half crosswise. Wrap a piece of bacon around each cracker and jalapeno. Place on a cooling rack that's been placed on top of a large cookie sheet.
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5/5 (1)Total Time 45 minsCategory Baking, Bread, Biscuits, CrackersCalories 1358 per serving
- Whisk together flours and salt in a medium bowl. Set aside 2 tablespoons of cheese. Stir in olive oil, water, remaining cheese, and jalapeño. Mix until just combined, careful not to overwork the dough. If needed, add another tablespoon of water to moisten.
- Line a large baking sheet with parchment paper. I used a rimmed sheet, but an unrimmed sheet would work too. Transfer cracker dough to baking sheet and roll out it out as thin as you can—about the thickness of a saltine. Use a knife or pizza cutter to mark dough into rectangles. (Don't cut the dough all the way through, just draw lines on it.) Sprinkle tops of crackers with reserved cheese and sea salt.
- Bake for 20–30 minutes or until crisp and just beginning to brown. Baking time depends on the thickness of the crackers, so be sure to keep an eye on them! Allow to cool completely, then break along lines. Store crackers in an airtight container; if they get stale, bake at 225°F for 10 minutes or until crisp.
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