Jalapeno and Cotija Cheese Crisps [Valentine's Day 2014]

Like most new parents, ever since having Emma we don't really get out for date night very often. But when we do, I really love squeezing every last minute of our time together. Drinks and appetizers are almost as good if not better than a full dinner sometimes. I think it allows you to slow down, talk and take small bites. drinks and appetizers also say the night has just begun instead of the rush halfway through dinner panicking that you've been out too late and you have to relieve the babysitter. We do not go out to a restaurant for Valentine's Day, ever. We're not fans of huge rose carrying crowds, or prix fixe menus. So while I cook dinner on that sweet night a few weeks from now, this is what we will be nibbling on and drinking wine with. Salty, crispy yet light, and slightly spicy.

Jalapeno & Cotija Cheese Crisps
makes 15

Ingredients

5 oz cotija cheese, shredded on the large holes of a box shredder
1/2 stemmed and seeded jalapeno, finely minced- about 1 tablespoon (cut in half long-ways, you can use as much jalapeno as you'd like)
1/2 teaspoon pepper
1 tablespoon plus 1/2 teaspoon all purpose flour

Directions

1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Mix shredded cotija cheese, jalapeno, pepper and flour together in a small bowl. spoon one tablespoon at a time of the cheese mixture onto the parchment lined baking sheet. Pat each mound down into a 3 inch circle.
3. Bake for 10 minutes until the crisps are lightly browned.
4. Let crisps cool on the baking sheet for 5 minutes, then with a spatula, transfer to a cooling rack. Serve at room temperature.

photo by me