Nathans Jalapeno Cheddar Recipes

JALAPENO CHEDDAR CRACKERS

Steps:

• Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

JALAPENO-CHEDDAR JOHNNY CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

JALAPENO CHEDDAR CRACKERS

Steps:

• Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeño and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400ºF. Line a sheet pan with parchment paper.
• Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

JALAPENO CHEDDAR CHEESE BAGELS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, combine the lukewarm water, yeast and sugar. Let stand 5 minutes. Add the salt, cornmeal and 2 cups of the all purpose flour. Mix to combine. Add another cup of flour and mix in well. Begin adding the last cup of flour in small increments, mixing well between additions and adding flour only until the dough wraps around the kneading hook and cleans the bowl. *You may not need all of the last cup OR you may need a bit more that the last cup. Use as much flour as you need to get a moist, smooth dough that cleans the bowl.
• Remove the dough to a lightly floured work surface. Knead in the jalapeno pepper and 1/3 cup of cheddar cheese. *Take your time doing this. A lot will fall out as you knead. Just scoop it up and place on top and keep kneading. Knead until the cheese and jalapeno are evenly distributed in the dough.
• Place dough into a greased bowl, cover with plastic wrap and let rise until doubled, about 45 minutes - 1 hour.
• Prepare a large baking sheet with a sheet of parchment paper and sprinkle the parchment with a bit of cornmeal. Set aside.
• Remove dough to a lightly floured work surface and gently deflate. Divide dough into 8 equal-sized pieces. *I like to weigh the whole dough ball first, then divide by 8 to get the weight I need for each piece. In my case, that was about 119g per piece. I weigh each piece out so they are all the exact same size.
• Form the 8 dough pieces into balls, then using your fingers, poke a hole in the middle and stretch the hole gently, into a bagel shape. Place shaped bagels on the prepared baking sheet.
• Cover the bagels with a clean tea towel and let rise for 30 minutes.
• Meanwhile, bring a large pot of water to a boil and preheat oven to 400F (not convection bake).
• When bagels are ready, add baking soda to boiling water. Gently re-stretch the hole in the bagels, to make sure the bagel hole doesn't close in when boiled. Add 2 or 3 bagels to the boiling water and boil 1 minute per side (2 minutes total), then remove to the same baking sheet. Repeat with remaining bagels until all have been boiled. Brush top of bagels with eggs wash, then sprinkle with shredded cheddar cheese.
• Bake in preheated 400F oven for about 22-23 minutes. Check at 20 minutes and cover top loosely with a sheet of aluminum foil for the last few minutes of baking, if they are at risk of over-browning. Remove from oven and transfer the bagels to a cooling rack to cool completely.
• Bagels will keep well a couple of days at room temperature or a few days more if kept in the fridge. They also freeze beautifully.

POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS

Steps:

• Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
• In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
• Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
• Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
• Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
• Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.