Jalapeno Cheese Crackers
Submitted by babygirl49
Homemade jalapeno cheese crackers with cheddar, cornmeal, and chili powder. Crispy, spicy, and buttery with real jalapeno pieces baked right into the dough.
YIELD
4 dozenPREP
20 minCOOK
10 minREADY
60 minForget the box. These homemade cheese crackers have actual cheddar and real jalapeno baked right into a cornmeal-flecked dough that shatters when you bite into it.
The food processor makes quick work of everything. Cheddar and jalapeno get chopped together first, then cold butter gets pulsed in until it looks like small peas, just like making pie dough. That’s basically what this is: a savory, spicy pie crust cut into rounds and baked until snappy.
Cornmeal adds a subtle gritty crunch that sets these apart from store-bought crackers. The chili powder and dry mustard work in the background, warming up the sharp cheddar without competing with the jalapeno’s fresh heat.
Kitchen Tips
- Keep the butter ice cold and work fast. Warm butter makes the dough greasy and the crackers dense instead of flaky.
- Don’t skip the 30-minute chill. Cold dough rolls evenly without sticking and bakes crispier.
- Prick each cracker with a fork before baking. This lets steam escape so they stay flat rather than puffing up.
- Watch them closely after the 10-minute mark. They go from golden to burnt fast at this high temperature.
Variations
- Use pepper jack cheese instead of cheddar for a double dose of pepper heat.
- Add a teaspoon of smoked paprika for a smoky twist on the spice profile.
- Roll them thinner (⅛ inch) for an extra-crispy cracker that works great with dips.
Ingredients
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.
Comments