Jalapeno Cheddar Puffs

These are kind of like PW's cheddar puffs, with a little spice!

Finely mince a few cloves of garlic, finely chop a shallot or half an onion, finely chop a jalapeno and remove most seeds, leaving some. Saute in 1/2 stick of butter until onions are translucent.

Measure 1 1/2 - 2 teaspoons Dijon Mustard. Stir well.

Cut your cream cheese into quarters. Add to the sauteed vegetables, stir until the cream cheese is melted and smooth. Grate 1 1/2 cups extra sharp cheddar cheese. Add after the cream cheese is melted. Stir until all the cheeses are melted and smooth. Add salt and pepper, make sure it's flavorful!

With your whisk attachment on your hand mixer, whip up the egg whites until they form stiff peaks. Gently fold the egg whites into the cheese mixture.

Cut up a loaf of French bread into squares, or if you realize you don't have any French bread and thought you did, cut up 2 everything bagels. Add some of the bread to the cheese mixture, coat on all sides and place on a silicon baking mat on your cookie sheet. Coat the rest of the bread.

Place the cookie sheet in the freezer, uncovered, and flash freeze them for 20 minutes. Remove from the freezer and store in a freezer bag. When you are ready to eat them, cook at 375 for about 20 minutes or until golden.

Viola, yumo!

Ingredients:

1 loaf French bread, cut into 1-inch cubes
1/2 stick butter
3 cloves garlic, minced
1 shallot, minced
1 1/2-2 teaspoons Dijon Mustard
8 oz cream cheese
1 1/2 cups grated sharp cheddar cheese
Salt
Fresh cracked black pepper
2 egg whites, beaten