Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Cheddar cheese; 1/2" cubes
-about 1/2 cup
1 tb Jalapeno pepper
-seeded minced or to taste
1/3 c Butter; cold,
-cut in 1/2" cubes
3/4 c Flour; all purpose
1/4 c Cornmeal
1/2 ts Salt
1/4 ts Chili powder
1/4 ts Mustard; dry
4 tb -Water; ice

Preheat oven to 400F. Process cheese and jalapeno in food processor
till chopped in 1/4" pieces. Add butter, pulse on and off till size
of small peas. Stir flour with cornmeal, salt, chili powder and
mustard in small bowl till blended. Add to mixture in processor,
pulse on and off just till blended. Sprinkle water evenly over
mixture in processor. Pulse on and off just till dough begins to form
into a ball. Shape dough into 8" disk. Wrap in plastic wrap;
refrigerate till firm enough to roll, about 30 minutes. On floured
surface, roll dough to 1/4" thickness. Cut in 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 till crisp. Transfer to rack to cool. Store in airtight
container. Makes 50 crackers. Source: The Toronto Star

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