Mexican Crackers Recipes

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JALAPENO CHEESE CRACKERS



Jalapeno Cheese Crackers image

These jalapeno cheese crackers are easy to make and super crunchy. Make this crispy cracker recipe to serve for the perfect party snack!

Provided by Kevin Is Cooking

Categories     Snacks

Time 34m

Number Of Ingredients 10

2 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 tsp paprika
4 tbsp 2 oz. cold unsalted butter, cut into ¼" cubes
3 tbsp pickled jalapenos (or fresh, finely minced)
1/2 cup shredded sharp cheddar cheese
1/2 cup + 2 Tbsp milk
olive oil
smoked sea salt

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.

Nutrition Facts : ServingSize 8 oz, Calories 26 kcal, Carbohydrate 3.2 g, Protein 0.7 g, Fat 1.1 g, SaturatedFat 0.7 g, Cholesterol 3 mg, Sodium 43.3 mg, Fiber 0.1 g, Sugar 0.2 g

MEXICAN CRACKERS



Mexican Crackers image

Make and share this Mexican Crackers recipe from Food.com.

Provided by kstrating

Categories     Lunch/Snacks

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup sunflower seeds, raw
1 cup almonds, raw
1/2 cup flax seed
1/2 cup raw cashews
3 plum tomatoes, seeded and chopped
1 red bell pepper, diced
1 teaspoon cumin
2 1/2 teaspoons salt (I used Adobo)
1 tablespoon taco seasoning mix
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

  • In a coffee grinder or food processor, process all seeds and nuts until they.
  • are ground into flour.
  • In a larger food processor, combine all seeds and remaining ingredients and process until well mixed and smooth.
  • Spread onto teflex or parchment paper thinly, and place into food dehydrator. Dry for a few hours until dry on top, then flip, remove teflex/parchment, and allow to dry until crispy. (This took another 12 hours).
  • Store in well-sealed plastic container or bag.

Nutrition Facts : Calories 644.6, Fat 53.1, SaturatedFat 5.3, Sodium 1587.9, Carbohydrate 30.9, Fiber 14.4, Sugar 6.4, Protein 22

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