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Hot Cheese Puffs

Hot Cheese Puffs

  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    18 m
BEC

BEC

Cheese appetizers that are sure to go quickly at your next party!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven's broiler. Arrange the slices of baguette on a large baking sheet. Place under the broiler until lightly toasted, about 3 minutes. Set aside.
  2. In a large glass or metal bowl, whip the egg whites until stiff. Gradually add the baking powder, salt, pepper and paprika while whipping. Fold in Cheddar cheese by hand. Spoon onto the toasted baguette rounds.
  3. Broil for about 5 minutes in the preheated oven, or until the topping is lightly browned.
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Reviews

Zuzana
15

Zuzana

1/4/2006

These are yummy, I made them as a side to my chowder. We really enjoyed them. Because of the previous review I skipped broiling the bread by itself and broiled it only with egg mixture. It came out nicely brown and crunchy.

dayna~rae
13

dayna~rae

11/21/2006

This is a very nice appetizer recipe, however, the bread burned badly the first time I made these. I would recommend not broiling/toasting the bread first. I have made this recipe about 6 times, it is one of my fav. appetizer recipes. I have also made these w/o the bread, and used mini-muffin pans that were VERY WELL greased (otherwise the cheese really sticks, I learned the hard way!).

Colyn
8

Colyn

12/28/2010

I just made this but adapted the recipe a bit. I took a stale French loaf and cut it into four pieces then split the four piece over the length. Next I hollowed the pieces out to end with mainly the crust and made sure to leave edges in the short ends. I lightly dabbed some English mustard into the bases. I doubled the eggs and the cheese but kept the rest of the dry ingredients the same. I added 1/4 teaspoon of dried chili flakes. I whisked the egg whites and folded 75% of the cheese into this. Next I whisked the egg yellows and painted the bread well with it to supply some seal to the base. I scooped the egg white mixture into the hollowed bread and filled every one level. Next I garnished some shredded cheese on top of this. I did not pre-toast the bread based on another comment I read earlier and it is the better plan. I pre-heated the oven normally to 175 degrees C and then switched it over to grill. Placed the bread in the middle on a baking tray and grilled until the bread edges went dark brown and the cheese puffed high. Garnished with some basil leaves and enjoy. I am sure some chopped bacon and shredded tomato on the base will make a good variant.

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