Cin chilli puffs

  • For the cin chilli puffs
  • 1 package crescent rolls
  • 250g cin chilli, chillied, recipe follows
  • 2 spring onions
  • 1 jalapeno pepper, sliced
  • 125g processed American cheese
  • For the cin chilli
  • 30ml olive oil
  • 1kg ground beef
  • 400ml tinned beef broth
  • 250ml tinned tomato sauce
  • For batch one:
  • 1 tbsp onion powder
  • 2 tbsps garlic powder
  • 1/2 tsp jalapeno powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp chicken bouillon granules
  • 1 tsp beef bouillon granules
  • For batch two:
  • 5 tbsps red chilli powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 2 tsps ground cumin
  • 1/4 tsp brown sugar
  • For batch three:
  • 1/8 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 2 tsps chilli powder
  • 1 1/2 tsp ground cumin
1) Preheat the oven to 180 degrees C.

2) Unroll the crescent rolls into a triangle shape. Place a 30g spoonful of cin chili on the center of the dough. Slice the sprin onions and place 2 to 3 slices on top of the cin chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (15g) on top of the jalapeno.

3) Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes.

4) Serve immediately.

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