[CH] Chipotle-cheddar crisps
Linda Hutchinson (lipant@sympatico.ca)
Mon, 25 Dec 2006 18:07:30 -0500
My daughter had gotten the ingredients for these to make today. When we got
there, she wasn't too organized (3 small kids LOL) so I made them for her.
She hadn't allowed chilling time (read the recipe first LOL) so I just made
tiny balls of them and set them on the cookie sheets, then flattened them
slightly with a cup.
They were SENSATIONAL!!! We didn't use the coriander. These were not spicy
hot... I used one whole chipotle pepper and several tsps of the adobo sauce,
but even her little kids ate tons of them and everyone raved about them!
For a real chilehead I would add much more chipotle. The McLarens Cheese is
not straight cheese, but rather a "cold pack cheddar cheese food" that is
common here. It's quite sharp and comes in a red container.
Chipotle-cheddar crisps
Cheese and crackers have been party staples for years. So it's time for a
modern makeover! We've rolled both into cheesy, crispy bites. Decorate them
with dollops of guacamole, fiery salsa or herbed sour cream.
Nutrients per crisp
0.9 g protein
3 g fat
2.6 g carbohydrates
0.2 mg iron
16 mg calcium
58 mg sodium
40 calories
Preparation time 10 minutes
Refrigeration Time 3 hours
Baking Time 8 minutes per sheet
Makes 7 dozen crisps
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) ground coriander (optional)
1 canned chipotle pepper, packed in adobo sauce
1 to 2 tsp (5 to 10 mL) adobo sauce
250 g container MacLaren's Imperial Sharp Cheddar Cheese, cut into chunks
1 cup (250 mL) unsalted butter, cut into cubes
toppings such as guacamole, salsa and herbed sour cream (optional)
1.In a medium-size bowl, using a fork, stir flour with salt and coriander.
Place chipotle pepper, 1 tsp (5 mL) adobo sauce, cheese and butter in a food
processor. Whirl until smooth, scraping down side as necessary. Taste and
add remaining tsp (5 mL) adobo sauce, if you like it spicier. Add flour
mixture. Pulse just until mixture comes together and starts to form a ball.
Mixture will be wet.
2.Lightly flour hands, then divide dough into 4 portions. Shape each portion
into a log about 1 1/4 inches (3 cm) wide and 6 inches (15 cm) long. Wrap in
wax paper, then twist ends to seal tightly. Refrigerate until firm, at least
3 hours or up to 1 week. Or place wrapped rolls in a sealed plastic bag and
freeze up to 1 month.
3.To bake, position oven rack on bottom shelf. Preheat oven to 400F (200C).
Remove a log from refrigerator and slice into 1/4-inch- (0.5-cm-) thick
rounds. Spread out on ungreased baking sheets about 1 inch (2.5 cm) apart.
4.Bake one sheet at a time on bottom rack of preheated oven until edges are
lightly browned, 8 to 10 minutes. Remove crisps to a rack to cool. Repeat
with remaining logs. Once cooled, crisps will keep well, stored in an
airtight container in the refrigerator, up to 2 weeks. Serve with guacamole,
salsa and herbed sour cream.
First published in Chatelaine's 12/2005 issue. © Rogers Media Publishing
Inc.
Linda ... www.CanadianSpiceMarket.com
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Some people try to turn back their odometers. Not me - I want people
to know WHY I look this way: I've traveled a long way and some of the
roads weren't paved.