Cheddar Cheese Puffs
|Water||1 Cup (16 tbs)|
|Butter||6 Tablespoon, cut into pieces|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||5 Large, divided|
|Finely shredded cheddar cheese||19 Tablespoon, divided (Cheddar Or Swiss)|
|All natural salsa||11 Ounce (1 Jar)|
|Cream cheese||12 Ounce, softened|
Preheat oven to 425°F In heavy 2-quart saucepan, bring water, butter, salt, pepper and nutmeg to a full boil over medium heat.
Remove from heat.
With wooden spoon, beat in flour all at once.
Remove from heat and beat in 4 eggs, 1 at a time, until each egg is thoroughly blended.
Beat in 1 cup cheese.
Place mixture in pastry bag with 1/2-inch-diameter round tip.
Pipe 1-inch rounds 2 inches apart on 2 greased baking sheets.
Beat remaining egg.
Brush tops of puffs with beaten egg and sprinkle with remaining 3 tablespoons cheese.
Bake 20 to 25 minutes or until golden and crisp; turn off oven.
Pierce each puff with knife and return to cooling oven for 10 minutes to dry out.
Remove and cool.
Drain approximately 1/4 cup liquid from salsa (reserve liquid for another use, if desired).
Mix drained salsa with cream cheese.
Cut tops off puffs; spoon filling into puffs.