Smoldering Rings of Fire (not too hot)
Lisa 'Gayle' Goff
8 ozcream cheese, room temperature (not whipped)
2 Tbsppickled jalapenos, diced
2 Tbspjalapeno liquid from the jar of jalapenos
2 tspchili powder
1 tspgarlic powder
1 1/2 tspcumin powder
1/2 tspkosher salt
4-5fresh jalapenos, ribs and seeds removed then sliced into rings
How to Make Smoldering Rings of Fire (not too hot)
- combine cream cheese, pickled jalapenos, jalapeno liquid and all spices mix well.
Place in a pastry bag or a ziplock bag and chill for at 30 minutes (leave in refrigerator until just before you are going to prepare for service so the crackers won't be mushy) *up to a week, but it gets HOTTER daily so be advised.
- To prepare appetizers lay out crackers put one ring of jalapeno per cracker and fill each ring with the cream cheese mixture (if using a ziplock bag cut the corner off and pipe as if it were a pastry bag, SUPER EASY)
- serve immediately so the crackers are crispy not mushy. (I know I said that already but it's icky when they are mushy, just saying)