Mexican Cheese Puffs Recipes

MEXICAN CHILES RELLENOS PUFF

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
• Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
• In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.

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.

MEXICAN CHEESE PUFFS

Steps:

• 1. 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.
• 2. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.
• 3. 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.
• 4. 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

CACIO E PEPE CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, 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 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.

CACIO E PEPE CHEESE PUFFS

Steps:

• Preheat the oven to 425˚ F. Arrange two racks evenly spaced in the oven.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook's Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
• Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey's Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.