Mexican Cheese Puffs

Mexican Cheese Puffs Recipe

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Pat Campbell


This recipe was submitted by Marian C. Brown, from Simpsonville, South Carolina.I clipped this out of a magazine, and I do not remember which one.


★★★★★ 2 votes

3 dozen
35 Min
35 Min


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3/4 cup
1/4 cup
plus 2 tbs butter or margarine
3/4 cup
all purpose flour
1/4 cup
grated parmesan cheese
(8 oz) pkg softened cream cheese, and one (3 oz ) cream cheese, softned
3/4 cup
ripe olives, chopped
(4 oz) can chopped green chiles, undrained
2 tbs
fine chopped onion
3/4 tsp
chicken-flavored bouillon granules

How to Make Mexican Cheese Puffs


  • 1Combine water and butter in a medium saucepan; bring to a boil. Add flour, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
  • 2Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.
  • 3Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Sprinkle with parmesan cheese. Bake at 400 for 25-30 minuts or until puffed and golden. Cool on wire racks.
  • 4CREAM FILLING.......Combine cream cheese and remaining ingredients; blend well. Just before serving, cut top one-third off cream puffs. Spoon cream cheese filling into cream puffs; replace tops

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About Mexican Cheese Puffs

Course/Dish: Other Appetizers

Show 6 Comments & Reviews

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Kitchen Crew @JustaPinch

Cheesy, yummy, absolute amazingness! Needless to say, we kinda sorta really love nachos :)

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