Jalapeno Cheese Puffs Food

JALAPENO CHEESE CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
• Meanwhile, mix the cheeses together in a medium bowl.
• Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
• Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.

JALAPENO CHEESE PUFFS

Steps:

• In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
• Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
• In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

JALAPEñO-BACON PUFFS

Steps:

• Heat oven to 350ºF.
• Cook bacon in medium skillet until crisp. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels.
• Add peppers to reserved drippings in skillet; cook 2 to 3 min. or until crisp-tender. Remove peppers from skillet; drain on paper towels. Crumble bacon.
• Combine all ingredients except crackers; roll into 36 balls. Place crackers in single layer on baking sheet; top with cheese balls.
• Bake 5 min. or until heated through.

JALAPENO POPPER POCKET

Steps:

• Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers., On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment-lined baking sheet. Spread half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal., Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

JALAPENO POPPER WONTON PUFFS

Steps:

• In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeno peppers, garlic and green onions; mix well to combine then season with a little black pepper.
• Fill the wonton wrappers with approximately 1 teaspoon cream cheese mixture.
• Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired).
• In a large skillet heat oil over medium-high heat.
• Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown.
• Remove to paper towels.