ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Jack Cheese Crisps

Yield Makes 8 dozen


  • 1/2 cup butter, softened
  • 2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded
  • 2 cups flour
  • 96 pecan halves

How to Make It

  1. Beat softened butter and Monterey Jack cheese at medium speed with an electric mixer until blended; add flour, beating until blended.

  2. Divide dough into 3 equal portions; shape each portion into a 6-inch log. Cover and chill at least 8 hours.

  3. Cut each log into 32 (1/8-inch) slices, and place on ungreased baking sheets. Gently press 1 pecan half into center of each wafer.

  4. Bake, in batches, at 350° for 8 to 10 minutes. Remove crisps to wire racks to cool. Store in an airtight container. Prep: 30 min., Chill: 8 hrs., Bake: 10 min. per batch