Mexican Cheese Puffs

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


  • 3/4 cup
  • 1/4 cup
    plus 2 tbs butter or margarine
  • 3/4 cup
    all purpose flour
  • 3
  • 1/4 cup
    grated parmesan cheese
  • one
    (8 oz) pkg softened cream cheese, and one (3 oz ) cream cheese, softned
  • 3/4 cup
    ripe olives, chopped
  • one
    (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


  1. Combine 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.
  2. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.
  3. Drop 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.
  4. CREAM 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

Printable Recipe Card

About Mexican Cheese Puffs

Course/Dish: Other Appetizers

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