Smokey Chile Cheese Straws
Cuisine: American
Author: Anita Edge
Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Wonderful, flaky appetizer. Use roasted red peppers to make them festive for the holidays.
  • ½ of a 1 lb box of puff pastry (1 sheet) [I used Trader Joe's, also 17.3 oz Pepperidge Farm works]
  • 1½ cups shredded Smoked Gouda cheese
  • 4 oz cream cheese, softened
  • ½ cup diced mild green chiles
  • ¼ tsp garlic powder
  • ¼ tsp freshly ground black pepper
  • ¼ tsp liquid smoke
  • ¼ cup melted butter
  • optional: fire roasted red peppers, cut into ¼ inch strips, each about 2 to 3 inches long.
  1. Preheat oven to 400 degrees. Lightly spray a baking sheet with cooking spray.
  2. Roll out the sheet of puff pastry to 10" x 14", sprinkling with flour to prevent sticking. Cut in half lengthwise to make 2 rectangles, each 5" wide.
  3. Blend the cream cheese, garlic powder, pepper, liquid smoke, and green chiles. Stir in the shredded cheese and mix well. If too stiff to spread, microwave on low (or defrost) for a few minutes or until just soft enough to spread. Do not allow cheese to melt.
  4. Spread the cheese mixture on one pastry rectangle evenly. Place the other pastry rectangle on top (sandwiching the cheese mixture in the middle).
  5. Cut into ½" strips, each 5" long. Brush with melted butter and place strips butter side down on baking sheet, about 2 inches apart.
  6. If using the red pepper strips, lay 2 pepper strips end to end on each pastry strip. Twist each strip into a spiral starting in the middle and working toward each end.
  7. Lightly brush each twisted strip with butter and bake for 10 to 13 minutes or until lightly browned.
Recipe by Denver Green Chili at