Asiago Jalapeño Pecan Cheese Crisps

  • From My Chef Mel for Georgia Pecans
  • Yields 1 1/4 lbs. or about 100 squares.


    • 1 lb. Asiago Cheese, finely grated, at room temperature
    • 1 1/4 sticks Butter, salted
    • 2 large Eggs
    • 1 1/2 cups Gluten Free Multipurpose Flour
    • 2/3 cup Pecan Meal
    • 1/2 t. Salt
    • 3/4 t. Cayenne Pepper
    • 2 oz. Jalapenos-chopped


Cream cheese and butter until creamy. Add eggs one at a time. Place all dry ingredients in bowl together and mix. Add to cheese mixture gradually. Mix in Jalapeños.

Divide into two disks, wrap in plastic and refrigerate for at least one hour.

Using the flat wavy disk, extrude from cookie press directly onto ungreased cookie sheet.

Score into 2″ squares. Bake in convection oven at 325 degrees for 10-11 minutes.