Jalapeño Cheese Crackers

by Kathleen Morrison

Servings: 50

INGREDIENTS

3 oz. (approximately 1/2 cup) cheddar cheese, cut into 1/2-inch cubes
1 tbsp. jalapeño pepper, seeded and minced, or to taste
1/3 cup cold butter, cut into 1/2-inch cubes
3/4 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp. salt
1/4 tsp. chili powder
1/4 tsp. dry mustard
4 tbsp. ice water

INSTRUCTIONS

Preheat oven to 400°F. Process cheese and jalapeño in food processor until chopped into 1/4-inch pieces. Add butter; pulse on and off until size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl until blended. Add to mixture in processor; pulse on and off just until blended. Sprinkle water evenly over mixture in processor. Pulse on and off just until dough begins to form into a ball. Shape dough into 8-inch disk. Wrap in plastic wrap; refrigerate until firm enough to roll, approximately 30 minutes.

On floured surface, roll dough to 1/4-inch thickness. Cut into 2 rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or until crisp. Transfer to rack to cool. Store in airtight container.

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Tagged: appetizers, cheeseappetizers add tags

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