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Corn-Jalapeno Jack Crackers
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Provided By:
Woman's Day

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    • Ingredients

    Serves:

      • 8 ounces Monterey Jack cheese with jalapeño peppers, also called pepper-jack, shredded (2 cups)
      • 1 stick (1/2 cup) butter, cut in pieces
      • 3/4 cup all-purpose flour
      • 3/4 cup yellow cornmeal
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon salt

    Directions

    Place all ingredients in a food processor and process until mixture forms a ball. Remove blade, then dough.

    Divide dough in half. On a lightly floured surface, pat each half into a 6inch-long, 11/2-inch-wide, 11/2-inch-thick rectangle. Wrap separately in plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week.

    Position racks to divide oven in thirds. Heat to 350°F. Have 2 cookie sheets ready.

    Cut dough crosswise in 1/4-inch-thick slices. Place about 1/2 inch apart on ungreased cookie sheets.

    Bake 12 to 14 minutes, switching sheets halfway through baking, until set and edges are golden brown. Remove crackers immediately to a wire rack to cool. Store airtight.

    WHOLE-WHEAT CHEDDAR VARIATION Substitute 8 ounces shredded white Cheddar cheese for the jack cheese with jalapeño peppers and 3/4 cup whole-wheat flour for the cornmeal. Proceed as directed.

    Cook’s Tip: Either the cracker dough or the baked crackers would make a nice gift. If freezing cracker dough, let thaw at room temperature 25 minutes or until no longer frozen, but still firm enough to slice. Bake crackers for 20 minutes.

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