Holiday2016: Rumiano Cheesy Chipotle Raspberry Puffs

  • Chef: Fiona Green
  • Ready in: 25 minutes
  • Serves: 5 or more
  • Complexity: easy
Holiday2016: Rumiano Cheesy Chipotle Raspberry Puffs


  • 1/2 cup water
  • 1/2 cup coconut milk
  • 4 oz butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 teaspoon salt
  • 1 1/4 cups grated Rumiano organic sharp cheddar
  • 6 oz Rumiano organic Pepper Jack cheese
  • 6 oz Rumiano organic Chipotle cheddar
  • 4 leaves Romaine lettuce, cut into small pieces
  • 1/4 cup raspberry jam
  • 1 tablespoon chipotle sauce
  • 16-20 fresh raspberries for garnish (optional)


Pre-heat oven to 400F. In a medium pot bring water, coconut milk and butter to a boil. Reduce heat and add flour, mixing with a wooden spoon to incorporate into liquid. Mixture will have the consistency of mashed potatoes. Remove mixture from pot and place in a bowl. Allow to cool for at least 2 minutes then add eggs, one at a time, stirring well to make sure they are fully blended into dough. Add salt and 1 cup grated Rumiano sharp cheddar. Fill a piping bag with mixture and pipe 16 mounds onto a baking sheet lined with parchment paper. Sprinkle remaining 1/4 cup grated cheese on top of puffs. Bake on middle shelf of oven for approx. 15- 20 minutes or until puffs are a warm golden brown. Remove from oven and allow to cool for at least 15 minutes. In a small bowl mix together raspberry jam and chipotle sauce and set aside. When puffs are cool cut open and fill with a slice of Pepper Jack and Chipotle Cheddar, lettuce and a teaspoon of chipotle raspberry jam. Top each puff with a raspberry if desired. Hold in place with a toothpick. Serve immediately or refrigerate until ready to serve.

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