Cheese Crisps With Bacon & Jalapeno

Makes exactly 60 crisps

Ingredients

• 16-ounce package of bacon
• 16-ounce block of sharp cheddar, shredded (yields about 4 cups)
• 6 ounces of Parmesan, finely grated (yields about 2 cups)
• 4 jalapeños (you need enough jalapeno to yield 60 slices)

Directions

1. Shred the cheddar cheese and finely grate the Parmesan cheese.
2. Thinly slice the jalapenos. You’ll need 60 slices, which is about 3.5 strips of bacon per every 12 crisps.
3. Par-cook the bacon at 425 for 7:30. Place on a double layer of paper towels, and then blot the top of the bacon with a single layer of paper towels. Once the bacon has cooled, cut it lengthwise and then dice those long, skinny strips.
4. Turn oven down to 375 and line sheet pans with parchment paper or silicone baking mats.
5. Spoon one slightly-heaping tablespoon of cheddar into a small mound on the lined baking sheets (or METAL muffin pans)* and top with about 1/2 tablespoon of Parmesan cheese. Carefully pat down cheeses and top each mound with a jalapeño slice and then sprinkle with bacon. 
6. Bake until crispy and golden, about 12 minutes. Remove crisps to a sheet pan lined with a sheet of parchment with a single layer of paper towels underneath it.

*Sam likes the ones from the muffin pan, so make some on baking sheets and some in muffin pans.