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- 2 cups sharp cheddar cheese -- shredded
- 1/4 cup unsalted butter -- room temperature
- 2 tablespoons pure New Mexico hot red chile -- ground
- 1/2 teaspoon salt -- optional
- 2 tablespoons jalapeno peppers --fresh or pickled -- finely minced
- 1 cup all-purpose flour
- 2 tablespoons milk
- 12 whole pimento-stuffed olives
- 12 pecan halves
- 12 medium cooked shrimp -- shelled, deveined --tails removed
Preheat oven to 400F.
To prepare pastry:
Combine cheese, butter & ground chile, taste; add salt if desired. Work in minced jalapenos until evenly distributed; mix in flour & milk. Roll out pastry to about 1/8 inch thick. Cut pastry into squares, rectangles or triangles to fit around olives, pecan halves & shrimp; wrap pastry around fillings. Place on an ungreased baking sheets & bake 10 - 12 minutes or until pastry feels firm when pressed.
Makes 3 dozen appetizers.
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