Jalapeno Cheese Crackers Ingredients - 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    Spicy with a great cheese flavor, these crackers pair nicely with chili or soup.   Directions 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	1

	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.	2