Three Cheese (Or Two) Jalapeno Crisps

by cookingwithauntjuju.com

I love these tasty crisps and have made a number of different versions; see Cheese Crisps. They make the best appetizer to serve with wine, your favorite cocktail or a wonderful addition to a cheese board. They can be small to add to a Caesar salad, large ones to put on a burger, or to dip with. Crisps can be formed into cups or roll them into tubes. Lots of great possibilities…

This recipe comes from the Pioneer Woman or Ree Drummond. I have a few of her cookbooks and some times watch her program on the Food channel but I have never made any of her recipes. I also receive weekly emails from the Food Network and this was one of them. I have adapted it to my taste!

I was also inspired by a niece and nephew who were visiting recently and enjoyed the jalapeno cheese bagels I bought from Einstein Bros. Good combination in my opinion!

Batch No.1 – Home made in Lower Michigan – Parmigiano-Reggiano, Manchego and Pecorino Romano. Grated and they spread too much!
Batch No.2 – Parmigiano-Reggiano, Pecorino Romano and a couple dashes of garlic powder. These did not spread as much by leaving out the Manchego cheese.
Batch No.3 – I used all three cheese but used a large hole grater

Comment: You can see how the crisps have separated a little more in the first picture. I believe as a result of the higher butter fat content and protein in the Manchego cheese which is made from sheep’s milk. Parmigiano-Reggiano and Pecorino Romano are fairly similar and usually melt good in crisps. The second picture I eliminated the Manchego and there was less separation. See below as to how much fat separates, thus you do need to dry them on paper towels before putting on a rack to thoroughly dry.The third picture I used a large hole grater and included Manchego! They were chewier and stayed together better. So, you decide – crispy and airy or perhaps more sturdy and chewy!

Three Cheese Jalapeno Crisps

  • fresh jalapenos (1-2 ) sliced into thin rounds (I did not remove the seeds or membrane)
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated using a large hole grater
  • 1/2 cup Pecorino Romano cheese, freshly grated using a large hole grater
  • 1/2 cup Manchego cheese, freshly gratedusing a large hole grater 
  • couple dashes of garlic powder

Preheat the oven to 375 degrees to bake the jalapenos. Line a baking sheet with parchment paper or a silicone baking mat.

I would use parchment paper to bake the jalapeno slices as you can throw it out and then use silpat or more parchment to bake the crisps. Scatter the jalapeno slices on the parchment paper in a single layer. Bake for 7-10 minutes to remove some of the moisture. I made these the day before and refrigerated them.

Drop the temperature to 350 degrees to bake the crisps. Combine the grated cheese and place the cheese into mounds on the prepared baking sheet. Place a jalapeno slice into the center of each mound, pressing down to make contact with the cheese. Try and make the mounds as neat as possible. Bake until golden, about 10 minutes. Watch carefully towards the end of the cooking time…

Allow to cool, then place on a paper towel to drain some of the grease. I also blotted the top of each crisp.

Recipe by cookingwithauntjuju.com 

Left to right: Parmigiano-Reggiano, Manchego, Pecorino Romano

Use a large whole grater for a chewier crisp!

The fat separated from the cheese…

5 thoughts on “Three Cheese (Or Two) Jalapeno Crisps”

Leave a Reply