Jalapeno Cheddar Crackers
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
2 cups flour
1 teaspoon salt
1/8 teaspoon baking powder
14 tablespoons cold butter, diced
5 ounces extra sharp white cheddar, grated
2 tablespoons minced seeded jalapeno pepper
½ teaspoon chili powder
3 tablespoons ice water
1 egg beaten with 1 tablespoon milk, for egg wash
Fleur de sel or sea salt
Makes 32 to 34 crackers
Place the flour, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the cheddar, jalapeno, and chili powder and pulse again. With the food processor running, add the ice water all at once. Continue to pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic and refrigerator for at least one hour.
When ready to bake, preheat the oven 400 degrees. Line a sheet pan with parchment paper.
Cut the dough in 3/8-inch thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.