Rio Grande Crackers with Monterey Jack Cheese
These crunchy, big-on-taste homemade crackers are made with Monterey Jack cheese, cayenne pepper and pecans. They make great appetizers on their own or as an accompaniment with chili, soup and/or salad.
2 cups (8 ounces) Monterey Jack cheese, cut in small cubes
1 cup cold unsalted butter in pieces, at room temperature
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup chopped pecans
- In the bowl of a food processor, combine the cheese and butter. Pulse the mixture, scraping down the sides of the bowl frequently. It will take several pulses until the mixture is smooth. Add flour, salt and pepper, pulsing until combined. Add pecans and pulse just to mix.
- Form dough into two rolls, about 1 1/2 inch in diameter and 20 inches long. Wrap in plastic wrap and refrigerate one hour or overnight.
- Preheat oven to 350ºF (175ºC).
- Cut rolls into 1/4 inch slices. Place on cookie sheet.
- Bake 12 to 15 minutes, just until lightly browned. Cool on racks. Store in air-tight tins.
Makes 6 dozen.
*Wisconsin Pepper Jack cheese can be substituted for a spicy cracker.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.