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Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Jalapeno Cheese Crisps
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 24 crisps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 51
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 150 mg
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 24 crisps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 51
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 150 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
- Meanwhile, mix the cheeses together in a medium bowl.
- Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
- Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.
