Operating instructions

Jalapeño Jack Wafers
These savoury wafers just melt in your mouth.
Preparation: 15 – 20 minutes,
plus 30 minutes resting time and 30 minutes baking and cooling
Makes 48 wafers
1 240g 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 30cm 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 175°C. Slice logs into 6mm 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 • fibre 0g
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