Mexican Cheese Puffs
1/4 cupplus 2 tbs butter or margarine
3/4 cupall purpose flour
1/4 cupgrated parmesan cheese
one(8 oz) pkg softened cream cheese, and one (3 oz ) cream cheese, softned
3/4 cupripe olives, chopped
one(4 oz) can chopped green chiles, undrained
2 tbsfine chopped onion
3/4 tspchicken-flavored bouillon granules
How to Make Mexican Cheese Puffs
- 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.
- Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.
- 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.
- 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