Best Green Chile Cheese Puff Adapted From The Gourmet Cookbook Recipes
CHILI CHEESE PUFF
I found this recipe on a trip to Southern California. Since then, this versatile dish has become one of my family's favorites. I serve it as a special breakfast, for brunch or even Sunday night supper. Sausage or ham goes well with this snappy dish...and don't forget some corn muffins!
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249 calories, Fat 19g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 430mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.
GREEN CHILI EGG PUFF
Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. -Laurel Leslie, Sonora, California
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,
Nutrition Facts : Calories 376 calories, Fat 24g fat (13g saturated fat), Cholesterol 318mg cholesterol, Sodium 865mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.
CACIO E PEPE CHEESE PUFFS
When friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these cheese puffs, inspired by ones I had at Missy Robbins's restaurant Lilia in Brooklyn. Everyone always loves them!
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 35 to 40 puffs
Number Of Ingredients 8
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.
GREEN CHILE PUFF
Almost like a souffle--light, tasty and wonderful for brunches.
Provided by OKIE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
- Sift together flour, baking powder and garlic powder. In a separate bowl, beat eggs well. Gradually stir in flour mixture. Blend in cheeses, green onions, chilies and butter. Pour batter into prepared casserole dish.
- Bake in preheated oven until firm and a toothpick inserted into center of the loaf comes out clean, about 35 to 45 minutes.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 13.4 g, Cholesterol 288.7 mg, Fat 20.8 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 11 g, Sodium 950.4 mg, Sugar 2.2 g
CACIO E PEPE CHEESE PUFFS
Ina Garten's 12th cookbook, "Modern Comfort Food," was published in October 2020. As always, she seemed to have her finger on the culinary zeitgeist: Comfort was the order of the day. These puffs, which she adapted from the Brooklyn chef Missy Robbins, combine the richness of classic gougères with the bite of black pepper and Parmesan.
Provided by Julia Moskin
Categories snack, finger foods, pastries, appetizer
Time 45m
Yield 40 to 50 puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
- In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
- Add the flour all at once and beat the mixture vigorously with a wooden spoon until it 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 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
- Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
- Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
- Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
- Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)
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