Best Sriracha Cheese Crackers Recipes

WHOLE WHEAT SRIRACHA CHEESE CRACKERS

Steps:

• In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process a to combine.
• Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
• Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles (Tip: don't worry too much about uniform shape).
• Spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each - they don't spread, but shouldn't touch.
• Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety - some more brown than others. If you care, you can remove the darkest ones and continue cooking the others (I don't bother, it's just another sign that they are homemade and imperfect, to me). The lighter ones will still be crunchy, though they might have some chew to them as well.
• Repeat with the other half of dough, rolling and cutting while the first batch is baking.
• Cool the crackers completely on a wire rack and store in an airtight container. I'm sure they'd last a week somewhere and still be crunchy, but not in our house!

SRIRACHA CHEESE BALL

Steps:

• Soften cream cheese to room temperature. Stir together cream cheese, 1/2 cup cheddar cheese, onion powder, garlic powder, two tablespoons Sriracha, and half the green onions until well combined.
• Cover bowl of cream cheese mixture with plastic wrap, and place in refrigerator for at least an hour until firm. Transfer cream cheese to a large piece of plastic wrap. (I use the same piece I used to cover the bowl.) Use the plastic wrap to mold the cheese into a ball, and then unwrap it.
• In a large, flat bowl, stir together remaining cheddar cheese, one tablespoon of Sriracha, and green onions. Roll cheese ball in the Sriracha cheddar mixture until evenly coated. Place cheese ball back in refrigerator covered loosely with plastic wrap until ready to serve with crackers.

SRIRACHA CHEESE CRACKERS

Steps:

• In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process to combine.
• Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
• Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles.
• Brush or spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each (they don't spread, but shouldn't touch).
• Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety doneness -- some more brown than others. You can remove the darkest ones and continue cooking the others, but imperfection is good. The lighter ones will still be crunchy, though they might have some chew to them as well.
• Repeat with the other half of dough, rolling and cutting while the first batch is baking. Do not use a warm baking sheet. Cool the crackers completely on a wire rack and store in an airtight container.

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

CHEESE CRACKERS

Steps:

• In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

SRIRACHA CREAM CHEESE

Steps:

• In a bowl, mix the cream cheese and Sriracha until combined. Use immediately or store, refrigerated, in an airtight container for up to 1 week. For a fluffier spread, beat in a stand mixer equipped with a whisk attachment at high speed for several minutes to whip in air and lighten the texture.
• BAGELS AND CREAM CHEESE DUH! WHAT ELSE?
• Bagels were too easy for you, huh? Give your favorite cracker the boost it needs or try it alongside crudités. For a real kicker, use it to stuff Jalapeño poppers (page 38)!