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Jalapeño Cheddar Cheese Puffs

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These jalapeño cheddar cheese puffs are light, fluffy, and packed with cheesy goodness and a gentle kick of heat. Perfect as a quick savory snack or party appetizer, they combine sharp cheddar, Monterey Jack, and fresh jalapeños for an irresistible treat.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1/4 cup unsalted butter (57g)
  • 1/2 cup water (120ml)
  • 2 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (optional)
  • 3 oz sharp cheddar cheese, grated (85g)
  • 1 oz Monterey Jack cheese, grated (28g, optional)
  • 2 small fresh jalapeños, seeded and finely chopped
  • Extra grated cheese for topping (optional)
  • Thin jalapeño slices for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Grate cheeses and finely chop jalapeños.
  3. In a medium saucepan, combine water, butter, and salt. Bring to a gentle boil over medium heat (2-3 minutes).
  4. Add flour all at once and stir vigorously until dough pulls away from sides and forms a ball (1-2 minutes). Remove from heat and let cool for 3-5 minutes.
  5. Whisk eggs in a small bowl. Add eggs to dough a little at a time, mixing well after each addition until dough is glossy and thick.
  6. Stir in grated cheddar, Monterey Jack (if using), and chopped jalapeños. Add black pepper if desired.
  7. Spoon or pipe tablespoon-sized mounds of dough onto prepared baking sheet, spacing about 2 inches apart. Sprinkle extra cheese and jalapeño slices on top if desired.
  8. Bake at 400°F (200°C) for 10 minutes. Reduce oven temperature to 350°F (175°C) and bake for another 15-18 minutes, until golden brown and light.
  9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
  10. To reheat, bake at 300°F (150°C) for 5 minutes.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For extra crispness, poke a tiny hole in each puff after baking to let steam escape. Freshly grated cheese melts best. Adjust jalapeño quantity and seeds for desired heat. Piping the dough yields more uniform puffs, but spooning works fine. Store leftovers in an airtight container at room temperature for 2 days, in the fridge for 4 days, or freeze for up to 2 months.

Nutrition

Keywords: jalapeño cheddar cheese puffs, cheese puffs, savory snack, party appetizer, easy cheese puff recipe, spicy cheese puffs, gougère, popover, game day snack

Find it online: https://bitefuljoy.com/jalapeno-cheddar-cheese-puffs-recipe-easy-savory-snack-idea/