Jalapeno Olive Cracker Snacks Recipes

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 OLIVE & CRACKER SNACKS

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

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.

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.