Roxy
Starter
Chile Relleno Puffs:
1/4 cup butter, room temperature
1-1/4 cups flour
1-1/2 cups Shredded Monterey Jack Cheese, shredded
1 cup Shredded Cheddar Cheese
1 small can Diced Green Chiles
Diced Jalapeno to taste-(jarred or fresh)
1/4 tsp. Garlic Powder
1/4 tsp. Dry Mustard
1/4 tsp. Paprika
1/4 to 1/2 cups Parmesan Cheese
Mix butter and flour in a mixer until blended.
Add cheeses, Green Chilies, Jalapenos, Dry Mustard, Paprika and Garlic Powder; mix well. Roll dough into 3/4 in. balls, roll in Parmesan Cheese. Place on a greased baking sheet and put in the freezer for about 30 minutes before baking. Bake in a 375 degree oven about 15 to 20 minutes, until golden brown. Great served with hot sauce!
I usually double this recipe and freeze the balls stored in FoodSaver bags. Bake right out of the freezer for about 20 minutes at 375 degrees.
1/4 cup butter, room temperature
1-1/4 cups flour
1-1/2 cups Shredded Monterey Jack Cheese, shredded
1 cup Shredded Cheddar Cheese
1 small can Diced Green Chiles
Diced Jalapeno to taste-(jarred or fresh)
1/4 tsp. Garlic Powder
1/4 tsp. Dry Mustard
1/4 tsp. Paprika
1/4 to 1/2 cups Parmesan Cheese
Mix butter and flour in a mixer until blended.
Add cheeses, Green Chilies, Jalapenos, Dry Mustard, Paprika and Garlic Powder; mix well. Roll dough into 3/4 in. balls, roll in Parmesan Cheese. Place on a greased baking sheet and put in the freezer for about 30 minutes before baking. Bake in a 375 degree oven about 15 to 20 minutes, until golden brown. Great served with hot sauce!
I usually double this recipe and freeze the balls stored in FoodSaver bags. Bake right out of the freezer for about 20 minutes at 375 degrees.
