Hot Cheese Puffs


A very simple to make appetizer, make ahead and freeze.

1 cup shredded Monterey Jack cheese with jalapino peppers 250 mL shredded
3 oz Cream cheese, cubed 90 g
1/3 cup Butter 75 mL
2 Egg whites 2
30 1 inch [2-1/2 cm] cubes French bread (5-6 slices) 30


Combine cheeses and butter in saucepan. Cook and stir over low heat till melted. Remove from heat. Beat egg whiles till stiff peaks form. Fold cheese mixture into egg whites.

Dip bread cubes into cheese mixture, scraping off any excess.

Place coated bread cubes on a baking sheet lined with wax paper. Freeze till firm. (30 to 60 minutes) then transfer to freezer bags and freeze.

At serving time place frozen cubes on a lightly greased baking sheet. Bake at 400°F [200°C] for 10 minutes. Serve immediately.

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