The Washington Post

Cheese Puffs

Cheese Puffs 42.000
Mar 15, 2006

These are spicy. Monterey jack cheese may be used instead of pepper jack for a milder flavor.

Servings: 42 pieces
  • 1 batch Basic Cream Puff Dough (see related recipe)
  • 3/4 cup (3 ounces) grated pepper jack cheese
  • 3/8 cup (1 ounce) grated Parmesan cheese
  • 1 1/2 chili powder
  • 1/4 teaspoon salt

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Preheat the oven to 425 degrees. Have ready a baking sheet lined with a silicone liner or parchment paper.

In a medium bowl, combine the dough with the pepper jack and Parmesan cheeses, chili powder and salt. Drop teaspoons of dough (or pipe them using a gallon-sized resealable plastic bag with 1 inch snipped off one corner), at least half an inch apart, onto the prepared baking sheet. Bake for 15 minutes or until the puffs are deep brown and no longer doughy. Serve warm or at room temperature.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Leigh Lambert.

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Nutritional Facts

Calories per 3-piece serving: 94

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 4g 20%

Cholesterol: 49mg 16%

Sodium: 139mg 6%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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