Puffed Cheddar Jalapeño Crackers
These puffy, cheesy crackers have spicy jalapeño flavor and sharp cheddar goodness. They’re a fun baking project to make with kids, because you can cut different shapes too!
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.
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….
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.
To make them, gather up some jalapeno peppers. Aren’t these little guys gorgeous?
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.
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.
Whip it all up with the paddle attachment until spread around the bowl and all the ingredients are evenly distributed.
Add flour to the mixture, and mix just until it forms a crumbly dough:
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.
Place the cracker cutouts on a parchment lined sheet pan, and they’re ready to go into the oven!
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
- 3/4 lb jalapeno peppers
- 8 oz block sharp cheddar cheese finely grated
- 4 tbsp cold unsalted butter cut into cubes
- 1/4 tsp salt
- a few cracks of black pepper
- 5 oz flour, by weight (1 cup, measured)
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
32 Comments on “Puffed Cheddar Jalapeño Crackers”
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…
Christmas snack sideboard, that sounds great! Hope they turned out well with the substitutions.
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! ^_^
Hi Amy, woohoo! Love a good cheese sale =) Hope you enjoy the crackers.
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.
That’s a really cool idea with the bacon bits and cream cheese, Kathy!
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 =)
These look incredible! Totally making them for my next party.
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!!