Cuisinart 11-Cup Series - Manual (Page 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 cheese
1 small fresh jalapeño, seeded
4 tablespoons unsalted butter
1 teaspoon dried cilantro
1/4 small onion
(about the size of 2 walnuts)
1 cup all-purpose flour
Insert the shredding disc. Place 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 1/4-inch pieces. Place on ungreased baking sheet.
Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack
before serving.
Nutritional analysis per wafer:
Calories 47 (57% from fat) • carbo. 3mg • pro. 2g
fat 3g • sat. fat 2g • chol. 8mg • sod. 31mg • fiber 0g
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