Internet Recipe
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Corn-Jalapeno Jack Crackers |
8 Ounces Monterey Jack Cheese with Jalapeno peppers (shredded) 1 stick butter cut in pieces 3/4 cup all purpose flour 3/4 cup yellow cornmeal 1/2 teaspoon baking powder 1/2 salt |
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1. Place all ingredients in a food processor and process until mixture forms a ball. Remove blade, then dough. 2. Divide dough in half, on a lightly floured furface, pat each half into a 6 inch long 1 1/2 inch wide and 1 1/2 inch thick rectanle. Wrap separately in plactic wrap and refrigerate until firn, at least 1 hour or up to 1 week. 3. Position racks to divde oven in thirds. Heat to 350 degrees. Have 2 cookie sheets ready. 4. Cut dough crosswise in 1/4 inch slices, place about 1/2 apart on the ungreased cookie sheets 5. Bake 12 to 14 minutes, switching the sheets halfway through the baking process.. The edges of the crackers should be a golden brown. Remove cracker immediately to a wire rack to cool. Store in an air tight container in the refrigerator for up to 1 week, or freezer for up to 3 months. |