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SPICY JALAPENO CRACKERS
These can be made 3-4 days ahead and stored in an airtight container. The Heat Scale is about "medium", but you can adjust the "heat" by adding more or less jalapenos.
Yields about 3 dozen
Prep.Time: 40 minutes
Recipe By: Chile Pepper MagaIne (11/99)
3/4 cup butter -- softened
1/2 cup shredded sharp Cheddar cheese -- at room temperature
1/4 cup shredded Montery Jack cheese -- at room temperature
3 large garlic cloves -- minced
2 teaspoons salt
3 teaspoons Worcestershire sauce
2 cups all-purpose flour
6 tablespoons minced jalapeno chiles
2 1/2 tablespoons kosher salt
In a mixing bowl with an electric mixer, beat butter, cheeses, garlic, salt and Worcestershire until well-blended. Blend in flour 1/2 cup at a time, until well-blended (mixture will be crumbly). By hand, stir in jalapenos, spreading evenly through dough. Pour mixture onto a large sheet of waxed paper (about 20"x12"). Using hands, form dough into a roll about 13" in length, making sure to keep the roll even in diameter and using waxed paper to help form the roll. Refrigerate at least 2 hours or overnight.
Preheat oven to 375 degrees; line a baking sheet with parchment paper. Cut dough intoi 1/4-inch slices and place on prepared baking sheet about 1-1/2 inches aprt. Bake 10 minutes, remove from oven, and sprinkle tops with kosher salt. Bake 5 more minuites or until golden brown. Cool on wire racks.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved