Corn-Jalapeno Jack Crackers

Ingredients

8 ounce(s) Monterey Jack cheese with jalapeño peppers, also called pepper-jack, shredded (substituting with sharp cheddar is equally delicious) (2 cups)

1 stick(s) (1/2 cup) butter, cut in pieces

3/4 cup(s) all-purpose flour

3/4 cup(s) yellow cornmeal

1/2 teaspoon(s) baking powder

1/2 teaspoon(s) 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, 1 1/2-inch-wide, 1 1/2-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 degrees 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