1/2 cup chicken stock or water
3 tablespoons butter
1/2 cup flour
2 large eggs
1 medium jalapeno pepper, minced * {remove membrane and seeds before mincing}
1/2 cup grated Cheddar cheese, preferably sharp
2-3 tablespoons finely minced ham
Place water and butter in a saucepan over medium heat. Cook until the butter is melted. Add the flour all at once and stir well to combine. Cook until the mixture holds together and pulls away from the sides of the pan, stirring constantly. Remove from the heat and cool briefly.
Add the eggs, one at a time, beating well after each addition. Fold in the remaining ingredients.
Place small, walnut-sized mounds 2" apart on an ungreased cookie sheet that has been sprinkled with water. Bake in a preheated 400 degree oven 15-20 minutes.
Makes 20-24 small puffs.
* When working with the hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
To use as regular cream puffs: increase the butter to 1/4 cup, add 1/8 teaspoon salt, and omit the peppers, cheese, and ham. Prepare and bake as stated above.
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