Mexican Cheese Puff Food
MEXICAN CHEESE PUFF
A quick & easy breakfast casserole with a spicy flair. This Mexican Cheese Puff is a mix of cheese, green chiles, tomatoes & topped with a puffy egg topping. Perfect for two or a holiday crowd.
Provided by Linda Warren
Categories Breakfast
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Spray an 8" square casserole dish with nonstick spray.
- Mix cheese, tomato and chiles together in medium bowl. Toss with 1 Tablespoon flour.
- Spoon into bottom of prepared casserole dish.
- Wipe out bowl and whisk the egg yolks with evaporated milk.
- Add in salt, oregano, cumin and black pepper and mix well.
- In an electric mixer, beat egg whites until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form.
- Fold into egg yolk mixture until no white streaks show. Spoon over cheese in casserole.
- Bake for 50-60 minutes or until top is golden brown and firm to the touch.
- Let stand 15 minutes before serving to make it easier to cut.
MEXICAN CHEESE PUFFS
This recipe was submitted by Marian C. Brown, from Simpsonville, South Carolina.I clipped this out of a magazine, and I do not remember which one.
Provided by Pat Campbell
Categories Other Appetizers
Time 1h10m
Number Of Ingredients 10
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
CHEESE PUFFS
Make and share this Cheese Puffs recipe from Food.com.
Provided by Bev I Am
Categories Cheese
Time 25m
Yield 6 dozen
Number Of Ingredients 5
Steps:
- Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
- Bake at 350 for 15 minutes.
- Makes 6 dozen.
- Note: These can be frozen for months.
- To freeze: place on cookie sheet, freeze then store in plastic bag.
- Bake when needed.
Nutrition Facts : Calories 363.5, Fat 28, SaturatedFat 17.7, Cholesterol 80.2, Sodium 417.9, Carbohydrate 16.4, Fiber 0.6, Sugar 0.3, Protein 11.7
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- Queso fresco is, literally, fresh cheese. Queso fresco is soft, moist, and crumbly, like feta, making it perfect for sprinkling over antojitos (little snacks or appetizers) and beans.
- Queso añejo (old cheese) is aged queso fresco with a harder, drier texture and is often sold pre-grated, like parmesan. Queso añejo is usually served crumbled on top of enchiladas.
- Cotija is an aged cheese, named for the town of Cotija in the state of Michoacán. Cotija has a strong salty flavor, making it an ideal topping for beans, salads, antojitos, and other Mexican dishes (it’s commonly sprinkled on top of elote, or grilled corn).
- Queso de Oaxaca, known as quesillo in Oaxaca, looks like a ball of white string cheese (not unlike mozzarella). It’s creamy and mildly flavored, and it melts easily, making it an ideal stuffing for quesadillas or chiles rellenos.
- Panela is a soft, white cheese made from skim milk, which makes it firm and flexible (it will not melt when heated). It’s gently salted and can be eaten plain as a snack, or it can be sliced and used as a sandwich filling.
- Crema is a naturally-sourced, thickened cream that’s like a combination of American sour cream and French crème fraîche. Typically used as a garnish after cooking, crema adds a rich and tangy bite to soups, vegetables, and tacos.
- Chihuahua cheese, from the state of Chihuahua, is also known as queso menonita, since it was first produced by Mennonite farmers. With a flavor similar to mild cheddar or Monterey Jack, this cheese can be used as a filling for tamales and chiles rellenos.
- Requesón is Mexican ricotta. Unlike most cheeses, which are made with curds, requesón (and ricotta) are made with whey. Requesón can have a texture like cottage cheese and is used as a filling for gorditas and empanadas.
- Queso asadero is a melting cheese with a mild flavor from the state of Chihuahua. It’s similar to queso Oaxaca and can be used in quesadillas.
- Manchego is a Spanish cheese originally made with sheep's milk. In Mexico, manchego is typically made with cow's milk (or goat’s milk). Mexican-style manchego has a flavor reminiscent of sharp cheddar and can be eaten on crackers or sandwiches.
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