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Jalapeño Popper Parmesan Crisps

Prep Time: 5 minutes           

Cooking Time: 15 minutes

Yield: 18-20 crisps

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Ingredients

  • 1 (5-ounce) container Frigo® Shredded Parmesan Cheese
  • 1 (5-ounce) container Frigo® Shaved Parmesan Cheese
  • 1 (12-ounce) jar sliced pickled jalapenos, drained and patted dry (for a spicier crisp, substitute 4 medium jalapeños, sliced into 1/8-inch rounds)
  • ¼ cup crumbled bacon, optional
  • 2 tablespoons taco seasoning
  • Fresh ground black pepper

Directions

Preheat oven to 400° F. Line 2 large baking sheet trays with parchment paper and lightly spray with cooking oil.

Spoon one tablespoon of Frigo® Shredded Parmesan Cheese into a small mound on the parchment lined baking sheet tray, then top with one tablespoon of Frigo® Shaved Parmesan Cheese. Place 2-3 pickled jalapeño slices on cheese mounds. Finish with a sprinkle of bacon crumbles (if desired), a pinch of taco seasoning, and a generous amount of fresh ground black pepper. Gently pat down each mound so it is flattened slightly.

Bake until crispy and golden brown, about 5-6 minutes.

Remove from oven, let cool and serve with your favorite dip or try my Frigo® Ricotta Cheese Ranch Sauce.

Rad Tip: Once cooled, store them in an airtight container lined with paper towels for days of cheesy enjoyment.