These are the cheese crackers I like to make when I’m out of fresh jalapenos as well as those pickled in a jar. They get nice and crispy if browned properly. I ALWAYS have Monterrey Jack cheese in the house, so here’s my short-cut method of making my Jack Snacks of Facebook fame from millions of shares. The pepper taste isn’t so strong in these, but they make a nice snack or dipping cracker for other things like bean dip or guacamole. These are suitable for all phases of Atkins, Ketogenic diets and Primal followers if you do the occasional dairy. These are clearly not suited for a Paleo diet.
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5 slices Monterrey Jack Pepper cheese (5 oz.)
Parchment paper (DO NOT use waxed paper!)
DIRECTIONS: Preheat oven to 350º. Using a large knife, cut the four slices of cheese into for smaller squares. Place them on a baking sheet lined with parchment paper. Again, DO NOT USE WAXED PAPER or you will ruin these. The wax and cheese melt together and bond. Waxed paper is not to be cooked with. Pop pan into 350º oven for about 12-15 minutes (check them often, as ovens vary).
Allow them to cool completely on the pan before attempting to remove with the tip of your knife. Serve alone or with your favorite dips and ENJOY!
NUTRITIONAL INFO: Makes 20 cheese crisps, each one contains:
27.5 calories, 2.25 g fat, 0.19 g carbs, 0.0 g fiber, 0.19 g NET CARBS, 50 mg sodium