Jalapeño Jack Wafers

6oz. Monterey Jack cheese 1 small fresh jalapeño, stemmed and seeded 3 tablespoons unsalted butter ¾ teaspoon dry cilantro 1 ounce onion, cut into ½-inch pieces ¾ cup all-purpose flour kosher salt for sprinkling, optional

Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g

Insert shredding disc. Place cheese in large feed tube and shred using light pressure; remove and 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 forms a ball, about 20 seconds. Scrape sides of 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 10 inches long. Wrap in plastic wrap and chill 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 ¼-inch pieces. Place on an ungreased baking sheet and sprinkle lightly with kosher salt if desired. Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack before serving.