Cheese Chili Bites
Submitted by crittal417
Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.
YIELD
20 servingsPREP
20 minCOOK
10 minREADY
30 minHomemade cheese crackers with real heat. Cheddar, red pepper flakes, cayenne, and dry mustard get worked into a buttery shortcrust dough, rolled thin, and baked until crisp and golden.
Half get dusted with sesame seeds, the other half with poppy seeds, so you end up with two varieties from one batch of dough.
They snap cleanly, melt on your tongue, and leave a warm tingle that builds with each bite. Set them out at a party with drinks and watch the plate empty in record time.
Chef Tips
- Keep the butter cold and work it in quickly. You want a crumbly, breadcrumb-like texture before adding the egg. This is what makes them crisp rather than cakey.
- Roll the dough evenly to a consistent thickness. Thin spots burn while thick spots stay doughy.
- Separate the triangles slightly on the baking sheet before they go in the oven. They’ll fuse together if they’re touching.
- These keep beautifully in an airtight container for up to two weeks, making them ideal for make-ahead entertaining.
Ingredients
Directions
Preheat oven to 400’F.
Sift flour, salt and spices into a bowl.
Cut in butter finely until mixture resembles breadcrumbs.
Add grated cheese and mix well.
Mix egg with cold water.
Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough.
Knead gently on a lightly floured surface.
Roll out dough to a 12×6 inch rectangle.
Trim edges.
Cut in half lengthwise and transfer to a baking sheet.
Brush each half with remaining egg mixture.
Sprinkle 1 half with sesame seeds and the other half with poppy seeds.
Cut each half in 10 triangles and separate slightly to prevent sticking.
Bake in preheated oven 10 to 12 minutes or until light golden and cooked through.
Cool on a wire rack.
Store in an airtight container up to 2 weeks.
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