Southwest Mesa Crackers Cheese (Printable Version)

Stacked crackers and cheeses layered with herbs and seeds reflect Southwestern flavors and textures.

# Ingredient List:

→ Crackers

01 - 24 assorted crackers (multigrain, wheat, rye, or seeded; vary shapes and sizes)

→ Cheeses

02 - 3.5 oz cheddar cheese, sliced
03 - 3.5 oz pepper jack cheese, sliced
04 - 3.5 oz Monterey Jack cheese, sliced
05 - 1.75 oz smoked gouda, sliced
06 - 1.75 oz blue cheese, cubed (optional)

→ Garnishes

07 - 1 small red bell pepper, thinly sliced
08 - 2 tablespoons fresh cilantro leaves
09 - 1 small jalapeño, thinly sliced (optional)
10 - 1 tablespoon toasted pumpkin seeds (pepitas)

# Directions:

01 - Slice cheeses slightly smaller than crackers for optimal stacking and presentation.
02 - On a large serving platter, alternate crackers and cheese slices, building towers 3 to 7 layers high to resemble flat-topped rock formations.
03 - Incorporate different cheese varieties within each stack to enhance flavor and visual appeal.
04 - Insert bell pepper slices, cilantro leaves, and jalapeño slices between layers or atop stacks to simulate vegetation and add color.
05 - Sprinkle toasted pumpkin seeds around the base of the stacks to mimic the desert floor.
06 - Serve immediately or cover loosely and refrigerate until ready to serve.

# Expert Advice:

01 -
  • Zero cooking required means you can throw this together while everything else is happening in the kitchen.
  • It's visually stunning in a way that makes people lean in before they even taste it, which is half the fun.
  • The flavor combinations let everyone build their own experience—some prefer the sharp cheddar, others hunt for the smoky gouda.
02 -
  • Room-temperature cheese is non-negotiable—cold cheese cracks when you stack it and tastes stiff; warm cheese is forgiving and melts into every layer.
  • The cracker variety really does matter; all one type looks boring, but mixing shapes and textures makes the whole thing feel like an actual landscape.
03 -
  • Arrange your cheese slices in the order you'll use them before you start stacking—it streamlines the whole process and keeps your hands less messy.
  • If you want to add cured meats like prosciutto or chorizo, keep them thin and let them drape between layers for a subtle meaty whisper rather than overwhelming the cheese.
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