Title: Jalepeno cheese crackers
 Categories: Appetizers
      Yield: 1 servings
 
      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