Jalapeno Cheese Crisps are the perfect blend of cheesy and spicy, chewy and crispy!
Do you love to scrape the cheese off the griddle that leaks out when making grilled cheese sandwiches? That crispy, chewy cheese? I do! Oh, that is so scrumptious! If so, Jalapeno Cheese Crisps are for you.
These are called several things; jack snacks, jalapeno cheese crisps, crispy cheese crisps and more. They are hardly a recipe with only two ingredients but they sure are a wonderful combination and simple to make.
They are crispy, chewy and spicy; or use banana peppers for less heat. You can use fresh peppers or jarred.
These are so easy but you do need parchment paper on your cookie sheet; they are said to not cook properly on foil, waxed paper, or right on the cookie sheet.
I learned the hard way with a different recipe that wax paper and parchment paper are NOT the same; they are not interchangeable.
I have made them several times with the parchment paper and they came out perfectly every time. Clean up is easy too because you just throw the paper away.
Ingredients
1 cup shredded cheddar cheese or monterey jack
12 slices jalapeno or banana pepper fresh or jarred
Instructions
Place 12 pinches of cheese on parchment paper covered baking sheet and put one (or more if you like it really spicy!) slice of pepper on each pile.
Cover with just a little more cheese.
Bake in preheated 350* oven for 10-12 minutes.
Let cool some to firm up before removing from a pan to a serving plate.
Notes
The nutrition app came up with one net carb per piece but it counts basic shredded cheese.
You can save a lot of carbs by using good cheese and shredding your own.
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Jalapeno Cheese Crisps
Jalapeno Cheese Crisps are the perfect blend of cheesy and spicy!
Ingredients
- 1 cup shredded cheddar cheese or monterey jack
- 12 slices jalapeno or banana pepper fresh or jarred
Instructions
- Place 12 pinches of cheese on parchment paper covered baking sheet and put one (or more if you like it really spicy!) slice of pepper on each pile.
- Cover with just a little more cheese.
- Bake in preheated 350* oven for 10-12 minutes.
- Let cool some to firm up before removing from a pan to a serving plate.
Notes
The nutrition app came up with one net carb per piece but it counts basic shredded cheese.
You can save a lot of carbs by using good cheese and shredding your own.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 54Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 77mgCarbohydrates 2gFiber 1gSugar 1gProtein 3g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this recipe should only be seen as my best amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.
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Did you invent this recipe??!
They do look good.
I think I would use sweet peppers though.
No, I did not invent it. It is all around the internet as different names. They are VERY good. 🙂 Yes, if you don’t like hot, you will want sweet peppers.
How do,you store them.
Hi Lisa, Honestly, I have never had to store these! They are always eaten. I would say to keep them covered in the refrigerator for up to a few days. I am sure they will lose their crispness and be more chewy.