JALAPENO CHEDDAR CRACKERS
Provided by Ina Garten
Time 1h40m
Yield 32 to 34 crackers
Number Of Ingredients 10
Steps:
- Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
JALAPENO CUCARACHAS
Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!
Provided by Richard Henzel
Categories Spicy Appetizers
Time 17m
Yield 12
Number Of Ingredients 4
Steps:
- Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
- Preheat on outdoor grill for high heat, and lightly oil the grate.
- Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!
Nutrition Facts : Calories 105.2 calories, Carbohydrate 1.4 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 4 g, Sodium 327.4 mg, Sugar 0.5 g
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