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

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