June 1, 2020
Recipe of the Month: June
Jalapeño Cheese Crisps
Recipe from Cotter Crunch (cottercrunch.com)
Makes 20-25 crisps
- 5 medium jalapeños
- 2–3 tbsp olive oil
- 1/2 tsp onion salt or powder
- 6-8 one-ounce naturally aged cheese slices (Parmesan works best, but Swiss, provolone or Havarti all work too.)
- Tabasco or ranch sauce for dipping
- Preheat oven to 450°F.
- Slice your jalapeños into thin slices, about half an inch thick. Make sure to cut out seeds if you don’t want them spicy.
- Toss jalapeño slices with olive oil and onion powder or onion salt, pepper, and arrange flat on a baking tray with parchment paper.
- Bake for 10 to 15 minutes or until the jalapeño slices are crispier. This is why it’s important to cut them thin. If you cut thicker, they will take longer to bake.
- Next, remove jalapeños and let cool. Blot jalapeños with a paper towel to remove extra oil.
- Place your oven at 400° F and re-line your baking tray with parchment paper.
- Take half of your cheese slices and cut in half or into 2-3 pieces. You can also just pull them apart into pieces.
- Fold it around the jalapeño slice/ring making sure it’s still flat, not a ball.
- Place on a baking sheet with parchment paper. Repeat until you have used up all your slices.
- Bake at 400°F for about 6-7 minutes or until cheese is crispy. Provolone and Havarti take around 10 minutes to bake crispy depending on the oven. Be sure to check after 5 minutes so they don’t burn.
- Remove from oven, let cool, then season with pepper/sea salt if desired.