Jalapeno Cheddar Crackers Recipes

JALAPENO CHEESE CRACKERS

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.

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.

JALAPENO CHEESE CRACKERS

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.