If you ask me to bring an appetizer to a party this is most likely what I’m bringing. I love these during the holidays because I love the flash of green – very festive! But they are also great year around.. which is probably another reason why I love them!
The puffs are super simple to make & are something that everyone can get down with. They are perfect for this busy time of year because they don’t involve too many steps, but deliver so much flavor!
Happy cooking!! xx
ellyn
SERVINGS: 24 mini cups
TIME: 40 minutes
INGREDIENTS:
• 1 sheet puff pastry
• 8 oz canned green chilis
• 4 oz cream cheese, room temperature
• 4 oz monterey jack, freshly grated
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon honey
• juice of 1 lime
• cilantro for garnish
INSTRUCTIONS:
1. Preheat oven to 400.
2. Thaw out puff pastry, roll out until thin – about ⅛ of an inch.
3. Cut pastry into 24 squares ( first in quarters, then each quarter into ½ length wise, then each rectangle into thirds. )
4. Mix together green chilis, cream cheese, monterey jack, salt, cumin, honey & lime juice until well combined – I think a hand mixer is best for this!
5. Generously spray a mini muffin tin* with cooking spray. Add the puff pastry squares, pushing them down into the pan.
6. Fill each cup with green chili mixture.
7. Bake for 30 minutes or until bubbly & golden.
8. Garnish with chopped cilantro.
9. Enjoy!
NOTES:
* If you don’t have a mini muffin tin, you can use regular size. I find the mini have a better dough to filling ratio though. You’ll only get about 12 full size muffins.
