Rooster's Famous Fire Crackers
Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe with us.
|1 sleeve Keebler's Zesta Fat-Free Saltines|
|1 tsp Pueblo Rub or seasoning of choice|
|Hot pepper flakes|
|(1) 10-oz log Cracker Barrel Extra Sharp Cheddar, grated|
Arrange a rack in the center and preheat oven to 475°F. Spray a 10x15-inch jelly-roll pan (not shiny) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. One sleeve fits almost perfectly in this size pan.
Sprinkle seasoning over crackers, then sprinkle with as many pepper flakes as you dare. About 5 flakes to a cracker is good. Finally, top evenly with grated cheese.
Bake for 1 minute only. Turn the oven off. Leave in the oven overnight.The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks inot the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store. They keep well for several weeks sealed in an airtight tin.
Note: We've found that the Cracker Barrel cheese gives the best results for this recipe.
Makes 20 servings