WHITE CHEESE PUFFS RECIPES

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, sugar, and white pepper if using, and bring to a boil. Add the flour all at once and stir with a wooden spoon until a smooth dough forms. Continue to cook until dough pulls away from the pan and forms a ball, and a film develops on the bottom of the pot, about 2 minutes. Transfer dough to a bowl and continue to mix with a wooden spoon to cool slightly, 1 minute. Beat in eggs, one at a time, mixing until smooth and fully incorporated after each addition. Fold in gruyere. Transfer batter to a piping bag or use a small (2 teaspoon capacity) cookie scoop to create small, inch-wide mounds on prepared baking sheet, about an inch apart. Top with more gruyere and bake until puffed and golden, 20 to 25 minutes.

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
• In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
• Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
• Serve hot topped with cilantro and shredded cheese (optional).