24
Jalapeño Jack Wafers
These savory wafers just melt in your mouth.
Preparation: 15–20 minutes,
plus 30 minutes resting time and 30 minutes baking and cooling
Makes 48 wafers
8
ounces Monterey Jack
1
small jalapeño, seeded
4
tablespoons unsalted butter
1
teaspoon fresh cilantro
¼
small onion, cut into 1-inch pieces
1
cup unbleached, all-purpose flour
Insert the shredding disc. Put cheese in large feed tube and shred, using light pressure;
reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process
until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese,
butter and cilantro. Process until well blended and the mixture forms a ball, about
20 seconds. Scrape work bowl. Add flour and process until dough forms a ball,
about 10 to 15 seconds.
Turn dough out onto plastic wrap and shape into a log approximately 12 inches long. Wrap
in plastic wrap and chill for 30 minutes before using. May be made ahead to this point and
refrigerated up to 3 days before using.
Preheat oven to 350°F. Slice logs into ¼-inch pieces. Arrange on ungreased baking sheet.
Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack
before serving.
Nutritional information per wafer:
Calories 47 (57% from fat) • carb. 3mg • pro. 2g
• fat 3g • sat. fat 2g • chol. 8mg • sod. 31mg • fiber 0g
