Southwest Mesa Cheese Stacks (Print Version)

Stacked crackers and cheeses with colorful peppers create a vibrant, flavorful appetizer inspired by the Southwest.

# What You'll Need:

→ Crackers

01 - 24 assorted crackers (e.g., multigrain, wheat, rye, or seeded; varying 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

# How-To Steps:

01 - Slice all cheeses slightly smaller than the crackers to facilitate stacking and enhance appearance.
02 - On a large serving platter, alternate crackers and cheese slices to build stacks ranging from 3 to 7 layers, imitating flat-topped rock formations.
03 - Incorporate different cheese types within each stack to create visual and flavor variety.
04 - Insert slices of red bell pepper, cilantro leaves, and jalapeño between some layers and atop the stacks to add color and texture.
05 - Scatter toasted pumpkin seeds around the base of the stacks to simulate a desert floor.
06 - Serve immediately or cover loosely and refrigerate until ready to serve.

# Expert Advice:

01 -
  • Zero cooking means you can make this while still wearing your good clothes.
  • It looks impressive enough to fool people into thinking you spent hours, when really you just understood cheese and heights.
  • Every stack tastes different depending on what you build, so it feels custom-made for whoever's eating.
02 -
  • Let your cheeses sit out for 10 minutes before building—cold cheese is brittle and will crack when you stack, warm cheese cooperates and feels almost creamy.
  • Slightly damp crackers from the package can actually help—they grip the cheese better than bone-dry ones, so don't open the box and panic if they feel soft.
03 -
  • Prep your cheese slices and vegetables an hour ahead, then assemble just before serving so everything stays crisp and the towers don't get soft.
  • If someone asks why you stacked things instead of just putting cheese on a board, tell them it's because eating should be an experience, not just fuel—and watch them understand.
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