Ina Garten Jalapeno Cheddar Crackers are made with all-purpose flour, kosher salt, baking powder, cold unsalted butter, extra-sharp white Cheddar, minced seeded jalapeno pepper, chipotle chili powder, ice water, and an egg wash with fleur de sel. This easy Jalapeno Cheddar Crackers recipe creates a perfect snack that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
? Why You’ll Love This Jalapeno Cheddar Crackers Recipe:
- Perfect Flavor Balance: The combination of sharp Cheddar and spicy jalapeno creates a delicious and unique flavor.
- Easy to Make: With simple steps and common ingredients, these crackers are easy to prepare.
- Great for Entertaining: These crackers are a crowd-pleaser, perfect for serving at parties or gatherings.
- Versatile Snack: Enjoy them on their own, or pair them with dips and spreads for a tasty snack.
Ina Garten Jalapeno Cheddar Crackers Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced
- 5 ounces extra-sharp white Cheddar, grated
- 1 tablespoon minced seeded jalapeno pepper
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Fleur de sel or sea salt
How To Make Ina Garten Jalapeno Cheddar Crackers
- Prepare the dough: 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 a 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.
- Shape and chill the dough: 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.
- Preheat the oven: When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Slice and bake the crackers: Cut the dough into 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.
Recipe Tips
- Use cold butter: Make sure the butter is very cold before adding it to the dough. This helps create a flaky texture in the crackers.
- Grate the cheese finely: Grate the Cheddar finely so it incorporates evenly into the dough, giving a consistent flavor in every bite.
- Seed the jalapeno: Remove the seeds from the jalapeno to control the heat level and ensure the crackers are not too spicy.
- Chill the dough well: Refrigerate the dough for at least an hour. This makes it easier to slice and helps the crackers hold their shape during baking.
- Watch the baking time: Keep an eye on the crackers while they bake. They should be golden brown and not overbaked, which can make them too hard.
What To Serve With Jalapeno Cheddar Crackers?
Jalapeno Cheddar Crackers go well with tomato soup, creamy hummus, guacamole, or a cheese platter. They can also be served with a fresh garden salad, spicy salsa, roasted red pepper dip, or a charcuterie board for a tasty snack.
How To Store Leftovers Jalapeno Cheddar Crackers?
- Refrigerate: Place the crackers in an airtight container and store them in the refrigerator for up to 1 week.
- Freeze: Store the crackers in a freezer-safe container for up to 3 months. To thaw, leave them at room temperature for about 30 minutes before reheating.
How To Reheat Leftovers Jalapeno Cheddar Crackers?
- In The Oven: Preheat the oven to 350°F (175°C). Place the crackers on a baking sheet and heat for 5-7 minutes until warm.
- In The Microwave: Place the crackers on a microwave-safe plate and heat on medium power for 20-30 seconds until warm.
- In An Air Fryer: Preheat the air fryer to 350°F (175°C). Place the crackers in the air fryer basket and heat for 3-5 minutes until crispy and warm.
FAQs
Can I Make The Dough Ahead Of Time?
Yes, you can refrigerate the dough for up to 2 days before baking.
What If My Dough Is Too Crumbly?
If the dough is too crumbly, add a little more ice water, one tablespoon at a time, until it comes together.
Why Are My Crackers Not Crispy?
Make sure to slice the dough evenly and bake until they are golden brown. Underbaking can make them soft.
What If I Don’t Have Fleur De Sel?
You can use regular sea salt or kosher salt as a substitute.
Ina Garten Jalapeno Cheddar Crackers Nutrition Facts
- Calories 140
- Calories from Fat 72
- Total Fat 8g
- Saturated fat 1g
- Sodium 85mg
- Potassium 82mg
- Carbohydrates 15g
- Net carbs 13g
- Fiber 2g
- Protein 2g
Try More Ina Garten Recipes:
- Ina Garten Spinach Artichoke Dip
- Ina Garten Chopped Liver
- Ina Garten Mustard Horseradish Sauce
- Ina Garten Roasted Rosemary Cashews
Ina Garten Jalapeno Cheddar Crackers
Description
Ina Garten Jalapeno Cheddar Crackers are made with all-purpose flour, kosher salt, baking powder, cold unsalted butter, extra-sharp white Cheddar, minced seeded jalapeno pepper, chipotle chili powder, ice water, and an egg wash with fleur de sel. This easy Jalapeno Cheddar Crackers recipe creates a perfect snack that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the dough: 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 a 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.
- Shape and chill the dough: 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.
- Preheat the oven: When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Slice and bake the crackers: Cut the dough into 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.
Notes
- Use cold butter: Make sure the butter is very cold before adding it to the dough. This helps create a flaky texture in the crackers.
- Grate the cheese finely: Grate the Cheddar finely so it incorporates evenly into the dough, giving a consistent flavor in every bite.
- Seed the jalapeno: Remove the seeds from the jalapeno to control the heat level and ensure the crackers are not too spicy.
- Chill the dough well: Refrigerate the dough for at least an hour. This makes it easier to slice and helps the crackers hold their shape during baking.
- Watch the baking time: Keep an eye on the crackers while they bake. They should be golden brown and not overbaked, which can make them too hard.
Ina Garten Jalapeno Cheddar Crackers, Barefoot Contessa Jalapeno Cheddar Crackers