Ree makes a perfectly crisp appetizer with a jalapeno kick.
Yield: 24 crisps
Preheat the oven to 375ºF. Line 2 baking sheets with silicone baking mats or parchment paper.
Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
Meanwhile, mix the cheeses together in a medium bowl.
Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.