How To make Jalepeno Cheese Crackers
3 oz Cheddar cheese; 1/2" cubes
-about 1/2 cup 1 tb Jalepeno pepper
-seeded & minced or to taste 1/3 c Butter; cold,
-cut in 1/2" cubes 3/4 c Flour; all purpose
1/4 c Cornmeal
1/2 ts Salt
1/4 ts Chili powder
1/4 ts Mustard; dry
4 tb -Water; ice
Preheat oven to 400F. Process cheese and jalepeno in food processor till chopped in 1/4" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers.
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Get the recipe:
This recipe for Jalapeno Popper Dip with Ritze Crackers is super cheesy, has a spicy kick, and a buttery crumb topping. I used fresh Jalapenos from the garden and roasted them in the oven to bring out the flavor and toast the seeds.
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Easy Sweet Jalapeno Pepper Appetizer Recipe with Cream Cheese and Crackers Spicy
Easy Sweet Jalapeno Pepper Appetizer Recipe with Cream Cheese and Crackers Spicy
Hey everyone! Here is a true crowd pleaser to make yourself the most popular person on the block with this amazing appetizer.... win family and friends over when you bring this super easy and FLAVORFUL appetizer to your next potluck!
Three ingredients is all you need:
4oz cream cheese
1 jar of my Sweet & Spicy Candied Jalapenos
and your favorite savory crackers!
FULL RECIPE:
ALWAYS IN MY KITCHEN:
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Sourdough Discard Jalapeno Cheddar Crackers
Discard Jalapeno Cheddar Crackers
INGREDIENTS
• 200 g Sourdough Discard unfed sourdough starter
• 130 g All Purpose Flour
• 70 g Cheddar Cheese shredded
• 40 g Pickled Jalapeños diced & blotted of excess moisture
• 20 g Honey
• 5 g Salt
• 30 g Butter soft
• 20 g Olive Oil for brushing
• 10 g Sea Salt for topping
INSTRUCTIONS
1. Preheat oven to 350F/180C.
2. Add sourdough discard, flour, soft butter, salt, shredded cheese, honey and diced jalapeños to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
3. Divide the dough into two portions (this makes it easier to roll).
4. Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
5. Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16 or 1.5mm thick.
The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
6. Use a pizza cutter, pastry cutter or cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
7. Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
8. Brush dough with olive oil and sprinkle with salt.
9. Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
10. Let the crackers cool on a rack before breaking into individual pieces.
Try serving these crackers with a Wisconsin favorite, beer dip!
Beer Dip
Ingredients
• 1/2 of a bottle of your favorite beer about 6 oz
• 2 cups of shredded cheddar cheese
• 2 8oz bricks of cream cheese
• 1 packet of ranch dressing mix
Instructions
1. I used an electric stand mixer to mix up the dip. Feel free to mix by hand.... you will burn many more calories, which means you can eat more beer dip ????
2. Start by placing the 2 bricks of cream cheese in your mixing bowl. Pour about 1/2 a beer into the bowl.
3. Next add your 2 cups of cheese and ranch mix.