Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg, beaten
- 1/2 cup shredded cheddar cheese
- 1/4 cup pickled jalapeno peppers, chopped
Special equipment needed:
- Mixing bowl
- Whisk
- Muffin tin
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
3. In another bowl, whisk together the milk, melted butter, and beaten egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the shredded cheddar cheese and chopped jalapeno peppers.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes, or until the cheese puffs are golden brown and a toothpick inserted into the center comes out clean.
8. Let the cheese puffs cool in the muffin tin for a few minutes before removing them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 cheese puffs
Nutritional information:
Per serving:
Calories: 115
Fat: 7g
Carbohydrates: 9g
Protein: 3g
Sodium: 223mg
Sugar: 0g
Substitutions for ingredients:
- You can use any type of shredded cheese you prefer instead of cheddar.
- If you don't have pickled jalapeno peppers, you can use fresh jalapeno peppers, but you may need to adjust the amount to your taste.
Variations:
- Add cooked and crumbled bacon to the batter for a bacon-jalapeno-cheese flavor.
- Use pepper jack cheese instead of cheddar for an extra kick of heat.
- Add chopped green onions or cilantro to the batter for added flavor.
Tips and tricks:
- Be sure not to overmix the batter, as this can result in tough cheese puffs.
- If you want a spicier cheese puff, add more jalapeno peppers or leave the seeds in.
- These cheese puffs can be made ahead of time and reheated in the oven or microwave.
Storage instructions:
Store the cheese puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cheese puffs, place them on a baking sheet and bake in a 350°F (175°C) oven for 5-10 minutes, or until heated through. Alternatively, you can microwave them for 30 seconds to 1 minute.
Presentation ideas:
Serve the cheese puffs on a platter with a bowl of salsa or guacamole for dipping.
Garnishes:
Garnish the cheese puffs with chopped fresh cilantro or green onions.
Pairings:
These cheese puffs pair well with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the cheese puffs with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese puffs are not rising properly, make sure your baking powder is fresh.
- If the cheese puffs are too dense, make sure you are not overmixing the batter.
Food safety advice:
- Be sure to wash your hands and any utensils or surfaces that come into contact with raw eggs.
- Store the cheese puffs in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Cheese puffs are a popular snack food that originated in France in the 17th century. They are also known as gougères.
Flavor profiles:
These cheese puffs have a savory, cheesy flavor with a spicy kick from the jalapeno peppers.
Serving suggestions:
Serve these cheese puffs as an appetizer or snack at your next party or gathering.
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