Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Green Chile Cheese Puffs

I love these little puffs.  They are tender and cheesy with a nice bite from the green chiles and couldn’t be easier to make.  They are a great nibble to start a family taco night but are also elegant enough for the swankiest party. 

Green Chile Cheese Puffs

I love the extra little hit of smoked paprika on top, but use sweet paprika if that’s what you have.

½ pound sharp cheddar cheese

1 cup all-purpose flour

½ teaspoon salt

½ cup (1 stick) butter, softened

2 (4-ounce) cans diced green chiles, well-drained

Paprika or smoked paprika for sprinkling

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a silicone mat.

Grate the cheese with the grating disc of a food processor.  You should end up with 2 cups.  Switch to the metal blade and add the flour, salt and butter.  Pulse several times until the butter is cut into the flour.  Add the green chiles and process until the dough comes together in a ball.

Roll pieces of the dough into balls about the size of a golf ball and place on the baking sheet, about an inch apart.  These will spread when cooking, so leave some room. Sprinkle a little paprika over the tops of the puffs.  Bake for 10 – 15 minutes, until the puffs are firm and golden brown.

Serve warm or at room temperature.

Makes about 2 dozen puffs


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