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, .

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