Southwest Mesa Cheese Stacks (Printable Version)

Stacked crackers and cheeses styled after Southwest mesas with fresh peppers and pumpkin seeds.

# What You Need:

→ Crackers

01 - 24 assorted crackers (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 (pepitas)

# How-To Steps:

01 - Slice all cheeses slightly smaller than the crackers to facilitate stacking and enhance presentation.
02 - On a large serving platter, alternate crackers and cheese slices, varying types and layering between 3 and 7 layers to resemble flat-topped rock formations.
03 - Include different cheese varieties within each stack to create visual appeal and flavor complexity.
04 - Insert red bell pepper slices, cilantro leaves, and jalapeño slices between certain layers or atop stacks for color and texture.
05 - Sprinkle toasted pumpkin seeds around the base of all stacks to evoke a desert floor effect.
06 - Serve immediately, or cover loosely and refrigerate until ready to present.

# Expert Tips:

01 -
  • They're more fun to build than to eat, which means people actually linger and talk instead of just grabbing and going.
  • Every stack can be different, so there's no pressure to make them perfect or identical.
  • You get multiple cheese flavors in every bite without it feeling fussy or pretentious.
02 -
  • Let your cheeses sit at room temperature for at least 30 minutes before building—cold cheese is brittle and won't layer as gracefully, and the flavors will taste muted and sharp instead of rich.
  • If a stack wobbles, don't panic; a small cracker wedge tucked underneath fixes it, and the peppers and cilantro hide the repairs beautifully.
03 -
  • Toast your pumpkin seeds yourself in a dry skillet for 3-4 minutes if you can; they taste infinitely better than raw, and the aroma while they cook is genuinely worth it.
  • If you're worried about stacking, remember that a few cheese cubes tucked underneath act like little shims and solve almost any structural problem.
Go Back