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Nogales Chile Cheese Puffs

Makes about 24 puffs

Prep Time: 30 min
Baking Time: 15 min + 10 min


  • 1/2 - cup water

  • 3 - Tablespoon butter or margarine

  • 1/8 - teaspoon salt

  • 1/2 - cup all-purpose flour

  • 2 - large eggs

  • 2 - teaspoon green chile, minced

  • 1/3 - cup Swiss cheese, shredded

  • 1-1/2 - Tablespoon Parmesan cheese, grated

Cheese Filling

  • 6 - ounces softened cream cheese

  • 3 - Tablespoon sour cream

  • 1/2 - cup sun-dried tomatoes, chopped fine

  • 1/4 - teaspoon garlic salt


Preheat oven to 400 F. and lightly grease a baking sheet.

  1. In a 2 - quart pan over medium heat, add water, butter and salt and bring to a boil.   After the butter has melted, pour in the flour and, using a wooden spoon, stir heartily until dough forms a ball in center of pan.  Remove from heat. 

  2. Drop in the eggs, beating well after adding each egg.  The dough should be shiny-smooth. Stir in the chile, Swiss and Parmesan cheese.  On a greased baking sheet, drop a hefty teaspoon of dough for each puff.  The puffs should be about 2 inches apart. 

  3. Bake for 15 minutes or until outside is lightly browned and crisp.  Remove baking sheet from oven.  Without lifting puffs, cut a slit in low side of each puff with the tip of a sharp knife to let the steam escape.  Return to oven, turn off heat and let stand 10 minutes. Cool thoroughly on racks.

Cheese Filling

  1. To make the cheese filling use a small bowl.  Add cream cheese and sour cream and beat until smooth. 

  2. Then stir in the sun-dried tomatoes and garlic salt.  Cut each puff in half. 

  3. Fill bottom half with 2 teaspoons cheese filling.  Replace the tops, cover and refrigerate up to 2 hours.

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