Snack recipes don’t stop at granola. And these Cheez-Its are just the beginning.
INGREDIENTS:
Salted Butter Cheez-It:
1/4 cup (54g) unsalted butter, softened
7 ounces (198g) sharp cheddar cheese, grated coarse and room temp
1 ounce (28g) Emmental cheese, grated coarse and room temp
2 teaspoons (6g) nutritional yeast, blended to a powder
1 tablespoon (4g)cheddar cheese powder *optional*
1 teaspoon (5g) fine sea salt
pinch of paprika
3/4 cup (112g) all-purpose flour
2-3 tablespoons (37g) of ice water
kosher salt to taste
Meat Option:
Cheez-it dough
1 lb (454g) ground beef
3 cloves garlic, very finely chopped
1/2 small white onion, finely chopped
2 tablespoons (34g) tomato paste
1 tablespoon (7g) smoked paprika
1/2 teaspoon (2g) ground cinnamon
1 teaspoon (2g) ground cumin
1 teaspoon (3g) ancho chili powder
1 cup (237ml) beef broth
salt and pepper to taste
Crema:
5 jalapenos, roasted
Juice of 1 lime
7 cloves garlic
3 tbsp (42g) vegetable oil for blending
3/4 (165g) cup mayo
1/2 cup (110g) sour cream
Salt to taste
Toppings (Optional):
1 Heirloom Tomato, diced
1/2 head iceberg lettuce, sliced
cilantro for garnish
INSTRUCTIONS:
Salted Butter Cheez-It:
Pre-heat oven to 375F.
Add butter and sea salt to a bowl of a stand mixer fitted with a flat beater attachment and mix on medium speed until smooth ad homogeneous. Once you have a paste, add flour, and mix, losing any paste sticking to the bottom of the pan with a rubber spatula.
Once you get a crumbly mix, add ice water until you form a dough. Wrap it in plastic and place it in the fridge for one hour.
Pull it out from the fridge, split it into two even pieces, and one piece at a time, roll the dough into a rough rectangle as thin as you can get it. Then, using a 5-wheel cutter or a knife, cut 1.5x1.5.” squares. Place onto a baking sheet lined with parchment paper, repeat with the other piece of dough, and with a chopstick, pock a hole in the middle of each cracker.
Bake one baking sheet at a time for 15 minutes or until lightly toasted around the edges and stiff. Remove from the oven, season to taste with salt, and cool on a wire rack. Repeat with the other baking sheet.
Meat Option:
Cut your dough into 4.5 x 4.5 “ square with a fluted dough cutting wheel or knife. Place on a baking sheet lined with parchment paper. Optionally square the center of each cracker to prevent puffing.
Bake for 15 minutes or until the edges begin to toast and the cracker is stiff.
Set a medium size pot over medium-high and lightly spray the bottom of the pan to prevent sticking. Add in ground beef, press with a burger press for 2 - 3 minutes, and season to taste with salt. Flip and sear for another minute.
With a hand masher, crush your beef until you get fine crumbles, and continue to cook string occasionally for 4 -5 minutes. Once you get nice crispy bits, add onion and garlic. Season to taste with salt and cook until the onion softens, about 2 -3 minutes.
Add tomato paste, stir and cook for one minute, then add smoked paprika, cinnamon, cumin, and ancho powder. Cook stirring often, for 30 seconds or until fragrant, then add beef broth, bring to a boil, reduce the heat to low, and simmer until all the liquid is gone, about 7 - 10 minutes.
Meat Option:
Cut your dough into 4.5 x 4.5 “ square with a fluted dough cutting wheel or knife. Place on a baking sheet lined with parchment paper. Optionally square the center of each cracker to prevent puffing.
Bake for 15 minutes or until the edges begin to toast and the cracker is stiff.
Set a medium size pot over medium-high and lightly spray the bottom of the pan to prevent sticking. Add in ground beef, press with a burger press for 2 - 3 minutes, and season to taste with salt. Flip and sear for another minute.
With a hand masher, crush your beef until you get fine crumbles, and continue to cook string occasionally for 4 -5 minutes. Once you get nice crispy bits, add onion and garlic. Season to taste with salt and cook until the onion softens, about 2 -3 minutes.
Add tomato paste, stir and cook for one minute, then add smoked paprika, cinnamon, cumin, and ancho powder. Cook stirring often, for 30 seconds or until fragrant, then add beef broth, bring to a boil, reduce the heat to low, and simmer until all the liquid is gone, about 7 - 10 minutes.
For Crema:
Charr jalapenos completely on an open flame or with a kitchen torch, place in a bowl, and cover with plastic wrap for 3 - 4 minutes. Remove from the bowl, wipe off the charr skin with a paper towel, remove the stems, and place in a blender.
Add in lime juice and garlic and blend on high until smooth. Add oil in a slow stream and turn off the blender once emulsified. In a separate bowl, add mayo, sour cream, and all of your jalapeno emulsion, season to taste with salt, and whisk to combine.
Toppings (Optional):
Place a tostada on a plate, then add a couple of spoons full of your ground beef, a generous drizzle of your crema, lettuce on top, diced tomato, diced avocado, and cilantro leaves. Serve with a side of jalapeno crema.
