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
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.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Leigh Lambert.
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