Categories: Appetizers 
      Yield: 1 servings 
  
      3 oz Cheddar cheese; 1/2" cubes        3/4 c  Flour; all purpose 
           -about 1/2 cup                    1/4 c  Cornmeal 
      1 tb Jalapeno pepper                   1/2 ts Salt 
           -seeded & minced or to taste      1/4 ts Chili powder 
    1/3 c  Butter; cold,                     1/4 ts Mustard; dry 
           -cut in 1/2" cubes                  4 tb -Water; ice 
  
  Preheat oven to 400F. Process cheese and jalapeno 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. Source: The Toronto Star