Baked Brie with Creamy Tomato Sauce & Spicy Ranch Fire Crackers

In a large gallon zip-top bag, combine the olive oil, Parmesan, garlic powder, onion powder, black pepper, ranch seasoning, and red pepper flakes. Seal and mix thoroughly. Add the two sleeves of saltine crackers, reseal, and gently turn the bag several times to coat evenly. Let sit overnight to marinate.

Preheat oven to 250°F. Remove the crackers from the bag and arrange them on a baking sheet in a single layer. Bake for about 15 minutes. Let cool completely before serving.

Preheat oven to 350°F. Cut the Brie into large cubes. Pour the Creamy Tomato Sauce into a small ovenproof skillet or baking dish and nestle the Brie cubes into the sauce. Sprinkle the chopped pickled green jalapeños over the top.

Bake for 15–20 minutes, until the cheese is melted and the sauce is bubbling. Remove from the oven and garnish with chopped parsley or cilantro. Serve warm with the Fire Crackers on the side for scooping.