Jalapeno Cheddar Crackers

• 2 cups all-purpose flourflour
• 1 teaspoon kosher saltsalt
• 1/8 teaspoon baking powderbaking-powder
• 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-dicedbutter
• 5 ounces extra-sharp white Cheddar, gratedcheddar
• 1 tablespoon minced seeded jalapeno pepperpepper
• 1/4 teaspoon chipotle chili powderchipotle
• 3 tablespoons ice waterwater
• 1 egg beaten with 1 tablespoon milk, for egg washmilk
• Fleur de sel or sea saltsalt

1. 01Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue 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 refrigerate for at least 1 hour.
2. 02When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3. 03Cut 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.

Calories

88 kcal

Protein

2 g

Fat

6 g

Saturated fat

4 g

Carbs

6 g

Fiber

0 g

Sugar

0 g

Sodium

46 mg

Cholesterol

17 mg

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