Don't let the size of these appetizers fool you -- they're bursting with cheese and the smoky, warm flavors of Ancho and Chipotle Chile Peppers.

Makes 18 (2 piece) servings.

Prep Time: 30 minutes
Refrigerate Time: 30 minutes
Cook Time: 12 minutes

Nutritional Information

For 1 serving
Calories: 90
Sodium: 150mg
Fat: 6g
Carbohydrates: 5g
Cholesterol: 18mg
Fiber: 0g
Protein: 4g

Smoke and Fire Cheese Straws

Ingredients

2/3 cup grated Parmesan cheese
1/2 cup grated smoked Cheddar cheese
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1/2 teaspoon McCormick® Gourmet Collection Cilantro Leaves
1/2 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1/4 teaspoon McCormick® Gourmet Collection Garlic Powder
2 slices bacon, cooked and finely crumbled
1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
1 egg, beaten

Directions

1. Mix cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl.

2. Roll pastry into a 13x16-inch rectangle on lightly floured surface. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture. Fold top half over bottom half. Roll pastry into a 13x16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese. Cut pastry in half crosswise, then cut into 36 (3/4-inch wide) strips.

3. Place strips on large baking sheets, a few inches apart. Twist ends of strips to create a spiral. Refrigerate 30 minutes.

4. Preheat oven to 400°F. Bake 10 to 12 minutes or until golden brown and puffed. Cool on baking sheets 5 minutes. Serve warm or cooled.

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