Salgadinho com queijo, cebola, e malaguetas (onion/chile/
12 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Red onions; thinly sliced |
| 2 | eaches | Fresh Malagueta chiles; seeds and stems removed, minced -OR- |
| 2 | eaches | Pequin or serrano chiles |
| ¾ | cup | Sour cream |
| ½ | teaspoon | Lime juice |
| 12 | eaches | Puff pastry shells, prepared |
| 6 | tablespoons | Freshly grated Parmesan cheese |
| Salt and pepper to taste | ||
Directions
Combine the onions with the chiles, sour cream, and lime juice, then cover and refrigerate. Bake the puff pastry shells according to the instructions on the box until ¾ done, then remove them from the oven. Let the pastry cool on the baking sheet, then evenly spread the onion mixture in each shell. Top the mixture in each pastry with the Parmesan cheese, salt, and pepper. Place the pastry lid on each shell and finish baking the shells until light brown. Serve immediately.
Authors' heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95