small jalapeno peppers, minced (I remove seeds and membranes)
egg wash (1 egg beaten with 1 teaspoon water)
Serving Size: 1 (93) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 209 g61 %
Total Fat 23.2 g35 %
Saturated Fat 14.2 g70 %
Cholesterol 112.3 mg
Sodium 640.5 mg
Dietary Fiber 0.9 g3 %
Sugars 0.4 g1 %
Protein 8.8 g
Preheat oven to 400.
In a small skillet, melt 1/2 tablespoon of butter. Saute jalapenos until soft, about 2 minutes. Place in a small bowl with Cheddar cheese and coat with 1 tablespoon of flour.
In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-jalapeno mixture to the dough and mix until everything is incorporated, but don't overwork.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough 3/4 to 1-inch thick and cut into 8 triangles. Brush with egg wash and place on well-oiled baking sheet.