Jalapeno Cheese Crackers
Yield
4 dozenPrep
20 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cheddar cheese
1/2 inch cubes, about 1/2 cup |
|
| 1 | tablespoon |
jalapeño pepper
seeded, minced, or to taste |
|
| ⅓ | cup |
butter
cold, cut in 1/2 inch cubes |
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
prepared mustard
dry |
|
| 4 | tablespoons |
water
ice cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cheddar cheese
1/2 inch cubes, about 1/2 cup |
|
| 15 | ml |
jalapeño pepper
seeded, minced, or to taste |
|
| 79 | ml |
butter
cold, cut in 1/2 inch cubes |
|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
chili powder
|
|
| 1.3 | ml |
prepared mustard
dry |
|
| 6E+1 | ml |
water
ice cold |
|
Directions
Preheat oven to 400℉ (200℃).
Process cheese and jalepeno in food processor until chopped in ¼ 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, about 30 minutes.
On floured surface, roll dough to ¼ inch thickness.
Cut in 2 inch 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.
Makes 50 crackers.
