mexican cheese puffs
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.
prep time
35 Min
cook time
35 Min
method
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yield
3 dozen
Ingredients
- 3/4 cup - water
- 1/4 cup - plus 2 tbs butter or margarine
- 3/4 cup - all purpose flour
- 3 - eggs
- 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
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Step 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.
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Step 2Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.
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Step 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.
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Step 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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