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Ingredientes
- 1/2 c. Boiling water
- 1/4 c. Butter or possibly margarine
- 1/2 c. Flour
- 1/8 tsp Salt
- 2 x Large eggs
- 1/4 c. Butter or possibly margarine
- 1/3 c. Flour
- 1/2 tsp Salt
- 1 c. Chicken broth
- 1 c. Lowfat milk
- 4 ounce Cheese, shredded
- 2 c. Chicken, diced
- 1 can (3-ounce) sliced mushrooms
- 1 Tbsp. Green onion tops, minced
- 1 c. Green peas
- 1 sm Bell pepper, minced Parsley, minced fine Black pepper Tabasco sauce
Direcciones
- Heat butter in boiling water; add in flour and salt all at once, stirring vigorously. Cook and stir till mix forms a ball which doesn't separate.
- Remove from the heat; cold slightly. Add in Large eggs, one at a time, beating after each addition till smooth. Drop by heaping Tbsp. 3 inches apart on greased cookie sheet. Bake at 450 degrees for 15 min, then at 325 degrees for 25 min. Remove from oven; split. Turn off oven; return puffs to the oven to dry, about 20 min. Cold on rack.
- Makes 5 creampuffs.
- In a saucepan, heat butter or possibly margarine; blend in flour and add in salt. Add in chicken broth and lowfat milk all at once; stirring constantly till sauce is thick and bubbly. Add in cheese, diced chicken, mushrooms, pimento, parsley, green onion tops and green peas. Season to taste with Tabasco sauce and black pepper. Add in bell pepper just before serving. Serve with cream puffs.
- This meal costs about 45 per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 5 servings | |
| Calories 533 | |
| Calories from Fat 340 | 64% |
| Total Fat 38.39g | 48% |
| Saturated Fat 20.2g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 734mg | 31% |
| Potassium 365mg | 10% |
| Total Carbs 21.37g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.04g | 3% |
| Protein 25.3g | 40% |
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