Easy Cheddar and Jalapeno Crackers

Easy Cheddar and Jalapeno Crackers




5 min


15 min


block cheddar cheese 8 oz.
sliced fresh jalapeno 1-3 depending on size


Easy Cheddar and Jalapeno Crackers are super tasty. They are only 2 ingredients. They are wonderful on their own, or they can be dipped in soup or chili.

  1. Grate you block of cheddar cheese. We like Cabot since Mr. Teacher is from Vermont. If you are trying to do low-fat they make a great 75% fat-free version that works great for this. That’s what I used in the ones that are pictured.
  2. Slice up your peppers. You don’t want them too thin, maybe a 1/4 of an inch.
  3. Line a sheet pan with parchment.
  4. Place you peppers into 8 to 10 little groups leaving space in-between for the melting cheese. Maybe do 4 to 6 pieces if you like things extra spicy.
  5. Place a pile of cheese on top of each grouping of jalapeno peppers.
  6. Put the sheet pan in to a 400 degree oven for 15-20 minutes. You want the cheese to melt and become brown on the edges.
  7. When it they are brown on the edges, remove them from the oven. If they are touching use a spatula to separate the cheese piles before they cool all the way. Pull the parchment off the hot sheet pan and let the cheese crackers cool for a few minutes.
  8. Serve alone, wish soup, or chili.


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