Chile-cheese surprises
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Grated sharp cheddar |
| ¼ | cup | Unsalted butter; room temp. |
| 2 | tablespoons | Ground pure New Mexico hot red chile |
| ½ | teaspoon | Salt; if desired |
| 2 | tablespoons | Seeded; de-ribbed Jalapenos, finely minced; fresh or pickeled |
| 1 | cup | All-purpose flour |
| 2 | tablespoons | Milk |
| 12 | Stuffed green olives | |
| 12 | Pecan halves | |
| 12 | mediums | Cooked shrimp; shelled, deveined; tails removed |
Directions
To prepare pastry, combine cheese, butter & ground chile. Taste; add salt if desired. Work in minced jalapenos until evenly distributed; mix in flour & milk. Preheat oven to 400. Roll out pastry about ⅛ inch thick. Cut into squares or triangles to fit around olives, pecan halves & shrimp; wrap fillings in pastry. Place on ungreased baking sheets and bake 10-12 minutes or until pastry feels firm when pressed. Makes 3 dozen appetizers.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .