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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Servings: makes approximately 50 crackers - depending on thickness
  • 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
Container: 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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