3 oz Cheddar cheese; 1/2" cubes
-about 1/2 cup
1 tb Jalepeno 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 jalepeno 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.