Crackers with Jalapeño Jelly

Crackers with Jalapeño Jelly2

A healthy appetizer you can offer your guests this holiday season, these crackers are made with cheddar cheese, which is rich in protein, calcium, iodine, phosphorus and zinc


  • 2 cups flour (plus a little more for the countertop)
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp red pepper
  • 5 oz. cold butter, cut in cubes
  • 2 TBSP Nutrioli®
  • 1 cup cheddar cheese (coarsely shredded)

For jelly:

  • 1 cup pickled jalapeños, drained and cut in cubes
  • ½ cup vinegar from jalapeños
  • ½ cup sugar
  • 1 tsp pectin
    Valor nutritivo por porción

  • 326 kcal
  • 20g Fats
  • 6g Proteins
  • 31g Carbohydrates


  1. To make crackers, mix flour, salt and spices in food processer. Pulse until blended. Add butter and Nutrioli® and pulse until mixture has a crumbly consistency. Add cheese and pulse until well-incorporated, forming a dough.
  2. Remove from food processer and place on floured surface. Knead dough and divide in 4. Form a roll with each portion. Cover in plastic wrap and refrigerate for a half-hour.
  3. Afterwards, cut each roll in slices ³∕16 to ¼ inch thick and arrange slices on baking sheet without touching. Bake at 350 °F for 20 minutes or until golden-brown. Remove from oven and let cool.
  4. To make jelly, mix jalapeños with vinegar and sugar in a heavy pan. Bring to a boil. Sprinkle in pectin, stirring constantly, and simmer until reaching desired consistency. Let cool.
  5. Serve crackers with jelly.




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