Cheddar Chipotle Puffs

If you recall a previous post where I talked about Columbus’s Beer Family’s First Potluck, then you will remember that my contribution to the event was Cheddar Chipotle Puffs.

Cheddar Chipotle Puffs that were paired with Rogue Chipotle Ale.  Cleverness!

To briefly recap, the idea behind the party was to pair a craft beer with a food item that you made.  I really wanted to bring a Rogue beer since it fit the criteria of a craft beer and it’s also easy for me to get my hands on.  Then I had to decide what to pair it with.  Once I knew that I was going to use the Chipotle Ale then a dish utilizing chipotles was the obvious choice.

I didn’t want the chipotles to be too overpowering though.  They can really bring the heat and I wanted to keep the heat level moderate enough that you could tell it was there but it didn’t blow your socks off.

I decided to make little “puffs” because they are bite size and would be super easy to transport.  After a few tweakings I got the recipe down.  It is a food of love type recipe which means it will take you some time but it’s totally worth it!

Andrea’s Cheddar Chipotle Puffs

  • 2C Whole Wheat Pastry Flour
  • 1C Unbleached All Purpose Flour
  • 1/2tsp Baking Soda
  • 1tsp Salt
  • 2tsp Garlic Powder
  • 1/2tsp Chili Powder
  • 1/2tsp Smoked Paprika
  • 1/2C Water
  • 1/2C Light Olive Oil
  • 2 Chipotle peppers + 2 tsp of the adobo sauce
  • 1tsp Honey
  • 1C Grated Cheddar Cheese

In a large mixing bowl add in the flours, baking soda, salt, garlic powder, smoked paprika.  Whisk until combined.  Place mixing bowl in fridge.  Also in the fridge place the 1/2C of water and 1/2C of olive oil.  Allow to chill for at least half an hour.

Then add the dry ingredients to a stand mixer bowl.  In a food processor, add in the water, oil, chipotles with sauce, and the honey.  Pulse until the chipotles are broken down and fully incorporated into the wet ingredients.  Add this mixture to the dry ingredients gently combining them all.  The dough will be dense and thick.  Once the ingredients are combined, add in the shredded cheddar until it is mixed throughout the dough.

Roll the dough out onto a flat surface sprinkled with flour and give it a few extra kneads.  Wrap in plastic wrap and place in fridge for an hour or until it sets back up.

Preheat oven to 375 degrees.  Line a cookie sheet with parchment or a silpat.  Remove from fridge and split dough into two parts.  One part goes back in the fridge while you work with the remaining half.  On a floured surface roll dough out till about a 1/4 of an inch thick.  Using a small round cookie or biscuit cutter, cut dough into several pieces.  Rerolling out the dough as needed.  You should get several puffs just from one half of the dough.  Place puffs on cookie sheet and they can be relatively close together.  They “puff” up not out.  Bake for about 10 minutes.  The puffs should be “puffed” and springy to the touch.  Remove from cookie sheet and allow to cool.

Repeat with remaining half of the dough.

These are best served slightly warm but can be eaten at room temperature as well.  Depending on the size of the cutter you use will determine how many puffs you end up with.  I used a small biscuit cutter that was almost 2 inches in diameter which resulted in a ton of puffs!  YaY!

These puffs smell so so good as they are baking!  They are also mighty tasty too! Scott loved them and so did I.  These also freeze very well and can be pulled out when you want a quick snack or a quick appetizer for guests.

I also made these subbing in some spelt flour instead of the whole wheat and they worked just as well.  You can add more cheese if you like, just keep in mind that you want these to puff up, so too much cheese might inhibit that a bit.

Using cold ingredients helps make these puffs puff!  I have also made a batch with cold ingredients but did not put the dough in the fridge before rolling it out and baking.  It turned out alright and will work if you are short on time.  However if you have the time, allow the dough to chill for a bit first.  It makes the puffs a little more fluffy.

So how did these pair with the Chipotle Ale?  AMAZING!  A bite of puff followed with a swish of ale totally brought out the chipotle flavor of the ale a great deal.  The ale became spicy with some heat at the finish creating a very unique drinking experience.  Since the ale is cold, the spicy and heat give your taste-buds a sort of tingle that they weren’t expecting.

These little puffs are great for entertaining or bringing to your next potluck.  If you like savory flavors and cheese, you’ll love these!

Have fun guys, and remember, always play with your food!  Enjoy!

7 thoughts on “Cheddar Chipotle Puffs

  1. These look great! I’ve got some chipotles left over in the fridge and this just might be the perfect weekend recipe for them. I’ve got to try that beer!

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