Chipotle Cheddar Wafers Recipes

CHIPOTLE CHEDDAR WAFERS

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.

CHEESE AND CHIPOTLE SCRAP CRACKERS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Form the scraps into a ball and roll into a rectangle 1/4 inch thick. Sprinkle with the Cheddar, chipotle powder and salt. Press the topping down with your hands. Cut into 2-inch squares with a pizza cutter and transfer to the prepared baking sheet.
• Bake until the pastry is crisp and the cheese is melted, about 10 minutes.

JALAPENO CHEDDAR CRACKERS

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.

COOL CHEDDAR CHIPOTLE DIP

Steps:

• Mix all ingredients in a bowl.
• Let dip sit in the fridge for at least an hour for the flavors to meld before serving.

CHIPOTLE CHEESE WAFERS

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.

CHEESE WAFERS

Steps:

• In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

CHEESY CHIVE CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. Beat in the flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6-1/2x1-1/2-in. logs. Wrap securely and refrigerate for 1 hour or until firm., Unwrap and cut into 1/4-in. slices. Place on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in the refrigerator or freezer.