Jalapeno Cheese Crackers Recipe
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Spicy with a great cheese flavor, these crackers pair nicely with chili or soup.
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6 ounces pepper jack cheese
1 tablespoon jalapeno peppers, seeded, minced
1/3 cup cold butter, cut into small cubes
3/4 cup flour
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
4 tablespoons ice cold water
:food processor, cookie sheet
Preheat oven to 400°.
Cube cheese into 1/4 inch pieces.
Place in a food process with cold butter and pulse until everything is the size of small peas.
In a small bowl, stir flour with cornmeal, salt, chili powder, cayenne pepper and mustard until blended.
Add this to the mixture in the food processor, pulse until blended.
Sprinkle water evenly over the mixture in the processor, pulse until the dough begins to form into a ball.
Shape the dough into 8 inch disks.
Wrap in plastic wrap and refrigerate until firm enough to roll, approximately 30 minutes.
On a floured surface, roll dough to 1/4 inch thick.
Cut with 2 inch round cookie cutter and transfer to an ungreased baking sheet.
Poke each with a fork.
Sprinkle with cayenne pepper.
Bake for 10-12 minutes or until crisp.
*For a crispier cracker, roll dough to 1/8 inch thick.
Transfer to a rack to cool.
Store in an airtight container.
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