Cheddar Cheese Puffs Recipe
Cheddar cheese puffs are snacky puffs that can be served as appetizers too. They are homemade cheese puffs made with cheddar or swiss cheese, spiced with a dash of nutmeg and baked. Filled with salsa and cream cheese mix, these puffs have a great taste to them and are really peppy!
Ingredients
PUFFS
1 cup water
6 tablespoons butter, cut into pieces
1 teaspoon salt
Dash pepper
Dash ground nutmeg (optional)
1 cup all-purpose flour
5 large eggs, divided
1 cup plus 3 tablespoons finely shredded Cheddar or Swiss cheese, divided
FILLING
1 (11-ounce) jar All Natural Salsa
12 ounces cream cheese, softened
Directions
Preheat oven to 425°F In heavy 2-quart saucepan, bring water, butter, salt, pepper and nutmeg to a full boil over medium heat.
Remove from heat.
With wooden spoon, beat in flour all at once.
Remove from heat and beat in 4 eggs, 1 at a time, until each egg is thoroughly blended.
Beat in 1 cup cheese.
Place mixture in pastry bag with 1/2-inch-diameter round tip.
Pipe 1-inch rounds 2 inches apart on 2 greased baking sheets.
Beat remaining egg.
Brush tops of puffs with beaten egg and sprinkle with remaining 3 tablespoons cheese.
Bake 20 to 25 minutes or until golden and crisp; turn off oven.
Pierce each puff with knife and return to cooling oven for 10 minutes to dry out.
Remove and cool.
Drain approximately 1/4 cup liquid from salsa (reserve liquid for another use, if desired).
Mix drained salsa with cream cheese.
Cut tops off puffs; spoon filling into puffs.
Replace tops.
Remove from heat.
With wooden spoon, beat in flour all at once.
Remove from heat and beat in 4 eggs, 1 at a time, until each egg is thoroughly blended.
Beat in 1 cup cheese.
Place mixture in pastry bag with 1/2-inch-diameter round tip.
Pipe 1-inch rounds 2 inches apart on 2 greased baking sheets.
Beat remaining egg.
Brush tops of puffs with beaten egg and sprinkle with remaining 3 tablespoons cheese.
Bake 20 to 25 minutes or until golden and crisp; turn off oven.
Pierce each puff with knife and return to cooling oven for 10 minutes to dry out.
Remove and cool.
Drain approximately 1/4 cup liquid from salsa (reserve liquid for another use, if desired).
Mix drained salsa with cream cheese.
Cut tops off puffs; spoon filling into puffs.
Replace tops.
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