Chili Cheese Puffs Recipes

GREEN CHILE PUFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
• Sift together flour, baking powder and garlic powder. In a separate bowl, beat eggs well. Gradually stir in flour mixture. Blend in cheeses, green onions, chilies and butter. Pour batter into prepared casserole dish.
• Bake in preheated oven until firm and a toothpick inserted into center of the loaf comes out clean, about 35 to 45 minutes.

CHILI CHEESE PUFF

Steps:

• In a large bowl, beat eggs well. Stir in next five ingredients. Add green chiles. Pour into a greased 8-in. square baking pan. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve immediately.

CHILI CHEESE PUFF

Steps:

• 1. Preheat oven to 350F. Spray 13x9-inch baking dish with nonstick spray.
• 2. Combine flour and baking powder in a small bowl. Whisk eggs in a large bowl until blended;stir in monterey jack,cottage cheese,chiles, sugar, salt and hot sauce. Add flour mixture; stir just until blended. Pour into prepared dish.
• 3. Bake uncovered, 45 minutes or until set. Let stand 5 minutes before serving.

CHILI CHEESE PUFFS

Steps:

• Preheat oven to 375°F.
• Mix together in a bowl: egg, milk, salt (if using) cheese and the drained chillies.
• Sift the flour together with the baking powder over the bowl and mix well.
• Now add the rice krispies, and mix again.
• Place rounded teaspoons on greased but better still, lined with parchment paper, baking trays and bake for 10 to 12 minutes.

CIN CHILI PUFFS

Steps:

• Preheat the oven to 350 degrees F. Unroll the crescent rolls into a triangle shape. Place a 1-ounce spoonful of Cin Chili on the center of the dough. Slice the green onions and place 2 to 3 slices on top of the Cin Chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes.
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

GOUGERES (FRENCH CHEESE PUFFS)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.

GREEN CHILI PUFF

Steps:

• Preheat oven to 350 degrees.
• Beat eggs until light and lemon colored.
• Add flour,baking powder, and salt, and beat until smooth.
• Add cottage cheese, mozzarella, green onions, cheddar, melted margerine, and green chilies.
• Stir until well mixed.
• Pour into Pam sprayed 9x13 inch baking dish.
• Bake about 40 minutes, or until top is slightly brown around the edges and center appears firm.
• Serve immediately.
• Can be served with salsa on the side.