Bacon & Cheese Puffs
These puffs are ultra-cheesy with a good dose of bacon and green onions, and are the perfect appetizer for summer parties.
Appetizer, Breakfast, Side Dish, Snack
Smoker grill preheated to 400°
Medium sauce pan
Stand mixer with a flat beater attachment
Cookie sheets lined with parchment or a silicon mat
Cabot Creamery Seriously Sharp Cheddar
shredded (1 whole block)
cooked and chopped finely
we used 1/2 heavy whipping cream and 1/2 milk
cut in pieces
Spicy Bloody Mary seasoning*
substitute ½ tsp each of garlic, onion, cayenne, salt, pepper
Preheat your grill to 400° and line the cookie sheets.
In your saucepan, combine water, cream, and butter. Cook over medium heat, stirring frequently, until butter has melted. Allow to come to a boil,
Stir using a wooden spoon and add entire cup of flour. Stir constantly until fully incorporated and dough forms a loose ball.
Move dough from saucepan to stand mixer bowl. Allow to sit for 4 minutes.
On low speed, beat dough for 1 minute.
Begin adding eggs, one at a time, until fully incorporated.
Stir in shredded cheese, bacon, scallions, and Spicy Bloody Mary seasoning.
Spoon tablespoon balls of dough onto prepared cookie sheets.
Smooth with moistened finger if there are jagged points on the balls.
Place in preheated grill and cook for 25 to 30 minutes.
Remove from grill when puffed and golden brown. Sprinkle with additional Cabot Seriously Sharp Cheddar Cheese and serve.
*My own brand seasoning, available here: https://spiceology.com/collections/adam-mckenzie/products/spicy-bloody-mary
bacon, bacon cheese puffs, Cabot Creamery, cheddar cheese, cheese puff