Fifteen Spatulas

Puffed Cheddar Jalapeño Crackers

cheddar cheese jalapeno crackers recipe

I’ve made it! I am officially moved into my new home in Connecticut (well, there are boxes everywhere, but I’m here). This puffed cheddar jalapeño crackers recipe is the last thing I cooked in my Georgia kitchen, and I have to say, it still hasn’t completely hit me that I’ll never cook in that kitchen again. I cooked so many good things in there!

Having to pack up, move, and unpack my kitchen has taught me that I may have a slight kitchen prop buying disorder.

a collection of props for a food blogger

Some people have too many shoes.

I have too many bowls.

Bowls that–mind you–are generally very difficult to buy, since every time I go to purchase one, the cashier always insists that surely I want more than one. Because apparently only weird or lonely people (or food bloggers!) buy one bowl.

So many kitchen utensils…so much hand washing awaits….


food blogger cooking utensiles

Now let’s talk about these crackers. I very rarely buy pre-made snacks, but I’ve always loved Cheez-Its. I’ve been meaning to try making a homemade version of them for the longest time, but my food to-do list is just so long. It got lost among the competition, and I was reminded that I needed to make them after I saw this Sharp Cheddar Cheese Crackers post on Joy the Baker.

The best part about these crackers is that they are like a cross between puff pastry and a cracker. They’re still crisp (though not completely crispy like Cheez-Its), but they’re puffy and buttery too. And SPICY. And cheesy.

a tray of homemade cheddar cheese jalapeno crackers

To make them, gather up some jalapeno peppers. Aren’t these little guys gorgeous?

jalapenos on a roasting tray for cheese crackers

Place the jalapenos directly under your oven’s broiler for a few minutes at a time, making sure to turn them with tongs so they black evenly.

how to char jalapenos with broiler for cheese crackers

Peel the skin off the blackened jalapenos and chop them up, and place in a stand mixer with some butter, cheddar, and salt and pepper.

buttery cheddar cheese jalapeno crackers recipe

Whip it all up with the paddle attachment until spread around the bowl and all the ingredients are evenly distributed.

buttery cheddar jalapeno cheddar cheese crackers recipe

Add flour to the mixture, and mix just until it forms a crumbly dough:

crumbly dough for homemade cheddar crackers recipe

After the dough has chilled out for a bit, roll it out on a lightly floured surface and cut out your little shapes.

This is the perfect time to use any ridiculous cookie cutter shapes that you may have. Like these ones that I got suckered into buying from Chelsea Market in Manhattan:

cutting out cheddar jalapeno crackers

Place the cracker cutouts on a parchment lined sheet pan, and they’re ready to go into the oven!

jalapeno cheddar crackers on a baking sheet

Aren’t they so fun? I’m in love with these crackers. Here’s the recipe, so you can eat cheesy jalapeno cheddar crackers too.

Puffed Cheddar Jalapeño Crackers

Yield: 3 sheet pans of crackers


3/4 lb jalapeno peppers
8 oz block sharp cheddar cheese, finely grated
4 tbsp cold unsalted butter, cut into cubes (1/2 stick)
1/4 tsp salt
a few cracks of black pepper
5 oz flour (1 cup)


Turn the oven broiler on high and place the jalapeños on a sheet pan. Stick the jalapeños directly under the broiler for a few minutes on each side, until the skin is blackened. Place the blackened jalapeños in a bowl and cover the bowl tightly with plastic wrap. Let the jalapeños sit for 10 minutes to steam, then peel the skins off. Remove the stems and inner seeds, and chop the peeled jalapeños finely. Set aside. Be sure to wash your hands very well and do not touch your eyes for the rest of the day...those peppers are hot!

In a stand mixer fitted with the paddle attachment, mix together the cheddar, butter, salt, pepper, and chopped jalapeños (but do not add any excess jalapeño juice)* in a stand mixer on medium low for 60 seconds, until the butter is broken down and everything is distributed. Add the flour and mix until just combined (it will look crumbly but should pinch together well). Do not over mix the dough, or your crackers will be chewy instead of crisp. Scrape the crumbly dough out into plastic wrap, shape it into disk and refrigerate for 2 hours until firm.

Preheat the oven to 350 degrees F, and line a sheet pan with parchment paper.

Roll out one half of the dough at a time (keep the other half cool in the fridge), and roll the dough out to about 1/8 to 1/16th of an inch thick on a lightly floured surface. Use small cutters to cut out little shapes from the cracker dough, and place on a sheet pan. Make sure that your cracker shapes are no larger than about the size of a Cheez-It. If the shapes are too big, they won't crisp. Bake the crackers for about 9-10 minutes until crisp, golden, and puffy, then let them cool completely. Repeat with the remaining dough. Enjoy!

*Note: there should be enough moisture from the jalapeños that you shouldn't need to add water to the dough. If the dough is too crumbly, you may add 1-2 tbsp of water, but mine didn't need any.

Recipe adapted from Joy the Baker.

32 comments on “Puffed Cheddar Jalapeño Crackers

  1. Sounds delish! Any time that I’m working with hot peppers, I wear disposable vinyl gloves that I buy by the box. They are also great to wear when you are working with raw meat or poultry to avoid contaminating things in your kitchen. You can only get your hands so clean.

  2. I must admit- I anxiously anticipate my email notification letting me know you’ve posted a new recipe! :) I am excited to make these! However, not sure my kids will love the heat of the jalapeños! Can I skip the jalapeño or any thoughts on a substitute!? Thanks

    • Hi Andrea, thank you! I am so glad to hear that =) LOL yes, jalapeños can be quite hot. I think you could just omit them altogether, though you will probably need to add some moisture (water, cream, etc) to bind the dough. I would say start with 1 tbsp, and don’t go beyond 2. You could add paprika or something like that if you want to add another flavor. But just plain old cheddar cheese is good too =)

    • I to don’t like real hot peppers and can’t eat any of the Bell Peppers family, so I always turn to a Anaheim, Cubanelle or even Ortega or Hatch green chili peppers

  3. These looks soooooooooo good can’t wait to try them.
    How long will they last? (if there is any left after baking)

  4. These are such a fun, tasty snack!

  5. How cute are those?! They sound yummy too. I love the addition of jalapeno. I hope you get settled in your new home quickly and come to love your new kitchen as well :)

  6. Hi Joanne, crackers look yummy – I love jalapenos. And I can SO TOTALLY relate to the slight kitchen prop buying disorder! I mostly buy one of each as well, two at the max… Hope you’ll be happy in your new kitchen, and I’m sure a lot of great things will come to us from there, too!

  7. Glad you are all moved and slowly getting settled! Love the jalapenos in here, what a great addition, my husband would love it!

  8. Hi Joanne, Glad to see that you have made it to CT. Hope Superstorm Sandy did not affect you one way or another. Happy unpacking and I look forward to many more detailed and delicious recipes from your new kitchen.

  9. Congratulations for you moving!!! I can’t wait to see pictures of your new kitchen.

  10. I get the same comments when I buy one martini glass. I buy one of a kind, that way when you come to my house, you pick the one you want, and you don’t mix your drink with someone else.

  11. Welcome home! I don’t even a cross-country move as a food blogger! The last time I did it was before my massive dishes collection has ensued and the thought of all my props, dishes, etc clanking around in boxes in a huge truck…it gives me sweaty palms :)

    The crackers look awesome! Ive made cheese crackers before but never w/ jalepeno. Fun addition!

  12. Yummm homemade crackers are the best!!

  13. Those crackers wouldn’t stand a chance around here. They’d be devoured in a sitting! I’m slightly concerned that I have many of the same prop pieces you do. Do I have a problem? :) There’s a little homewares store around here that sells individual drinking and cocktail glasses and I’m always picking up singles of something interesting. I wonder if the clerks think I’m pathetic? Hahahahaha

  14. LOL, I have the same issue with buying things. My weakness is pans. As soon as I shop for one thing, I end up seeing something else I have to have. I ended up with this seashell pan not long ago that I couldn’t convince myself I didn’t need…but it ended up being the first one to get used out of the 3 I bought that day that got used!

  15. I am sorry you had to leave your Georgia kitchen but I hope you are all ok in Ct. Can’t wait for all your recipes. I will definetly make these crackers!! PS I am also a bowl freak!!

  16. These look incredible! Totally making them for my next party.

  17. Just made them: SPICY!!

    • Jalapeños are tricky. Some are relatively mild, and some are wildly spicy, and there’s no way to tell until you’ve already eaten them! I still love eating them though =)

  18. Hello, just tried these, I needed an appetizer for a small group and wanted to use what I had in the frig and cupboard so this recipe was just right. I did substitute a Buckwheat pancake mix for the flour and they turned out great. Now just hope my guest like Jalapenos. I may add a bit of bacon bits and cream cheese next time to give a hint of jalapeno poppers.

  19. Just got some cheese that was on sale for 2 lbs for 5 bucks! I was placing some on a sandwich when I remembered I had come across this recipe a little while back. Now that I actually have cheese, I’m totally gonna make these! But I don’t currently have jalepanos… So I’m gonna try half cheddar and half pepperjack! ^_^

  20. These look so good! Totally making them for my Christmas snack sideboard. I think I can even make them vegan with Earth Balance sticks and Veggie Shreds cheddar-jack. Off to the store…

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