Jalapeño Pepper Cracker Sandwiches Recipes

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JALAPEñO PEPPER CRACKER SANDWICHES



Jalapeño Pepper Cracker Sandwiches image

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

24 round buttery crackers
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 large jalapeño pepper, cut into 12 slices

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

JALAPENO CHEDDAR CRACKERS



Jalapeno Cheddar Crackers image

Provided by Ina Garten

Time 1h40m

Yield 32 to 34 crackers

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon baking powder
14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced
5 ounces extra-sharp white Cheddar, grated
1 tablespoon minced seeded jalapeno pepper
1/4 teaspoon chipotle chili powder
3 tablespoons ice water
1 egg beaten with 1 tablespoon milk, for egg wash
Fleur de sel or sea salt

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 POPPER GRILLED CHEESE SANDWICH



Jalapeno Popper Grilled Cheese Sandwich image

This is an awesome spin on a plain grilled cheese sandwich. Feel free to alter it to your liking. The ciabatta bread is not typical grilled cheese material but the crunch of the buttery grilled chewy bread goes perfect with this jalapeno filling. You can also use sourdough bread.

Provided by BrandyE

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 20m

Yield 2

Number Of Ingredients 7

2 ounces cream cheese, softened
1 tablespoon sour cream
10 pickled jalapeno pepper slices, or to taste - chopped
2 ciabatta sandwich rolls
4 teaspoons butter
8 tortilla chips, crushed
½ cup shredded Colby-Monterey Jack cheese

Steps:

  • Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
  • Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
  • Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 40.9 g, Cholesterol 88.5 mg, Fat 34 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 20.6 g, Sodium 1120.6 mg, Sugar 4 g

JALAPENO-PECAN CHEESE SPREAD



Jalapeno-Pecan Cheese Spread image

I like to shape this pepper jelly spread like a Christmas tree around the holidays, but this is a recipe I make year-round. -Charolette Westfall, Houston, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup shredded sharp white cheddar cheese
1 cup finely chopped pecans
4 green onions, finely chopped
1/4 cup jalapeno pepper jelly
Assorted crackers

Steps:

  • In a bowl, beat cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, form mixture into desired shape. Refrigerate, covered, at least 2 hours., In a microwave, warm jelly until melted; spread over cheese spread. Serve with crackers.

Nutrition Facts : Calories 139 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 99mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

HOT JALAPENO PEPPER RELISH



Hot Jalapeno Pepper Relish image

found this in my local paper many years ago and make it every year. Good on Brats or use leftover roast beef shredded, add mayo to moisten. Use this mixture on crackers or good for sandwiches!

Provided by Sandy One

Categories     Vegetable

Time 1h15m

Yield 3 pints, 30 serving(s)

Number Of Ingredients 10

1 1/2 lbs jalapeno peppers (approx 4 cups chopped)
1 medium onion
3 cups shredded cabbage
1 1/2 cups apple cider vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon pickling salt
1 tablespoon snipped fresh cilantro
1 teaspoon celery seed
2 minced garlic cloves

Steps:

  • Wash and remove stems and chop peppers.
  • In a 6-8 quart pot combine peppers and remaining ingredients and mix well.
  • Bring to a boil over medium heat stirring occasionally.
  • Boil for 8-10 minutes stirring frequently to avoid sticking.
  • Immediately fill jars with mixture, leaving 1/2 inch head space.
  • Carefully run a plastic knife down inside of jar to remove bubbles.
  • Wipe jars and threads clean.
  • Adjust two piece caps.
  • Process pints or half pints in boiling water canner for 15 minutes.

JALAPENO POPPER SPREAD



Jalapeno Popper Spread image

This will definitely be the biggest hit at the party! This is such an easy appetizer to make and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself! Serve with sliced sourdough baguettes, tortilla chips or crackers.

Provided by Denise Millar Ramsey

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 13m

Yield 32

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Steps:

  • Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
  • Microwave on High until hot, about 3 minutes.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 1 g, Cholesterol 20.2 mg, Fat 11.1 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 189 mg, Sugar 0.3 g

JALAPENO CHEESE CRACKERS



Jalapeno Cheese Crackers image

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

1/2 cup all-purpose flour
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons butter, cold and cut into pieces
1/2 cup jalapeno jack cheese, shredded
1 -2 tablespoon water
1/2 teaspoon paprika (optional)

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

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