Cheesy Ham and Jalapeño Bites or Puffs.

Here are two options for you: one is a quick, biscuit-based “Bite” (perfect for last-minute prep), and the other is a light, choux pastry-based “Puff” (Gougeres-style) that is a bit more elegant and show-stopping. Both are packed with ham, cheese, and a spicy kick!

Option 1: Easy Cheesy Ham and Jalapeño Bites

(Using refrigerated biscuit dough)

These are incredibly easy, flaky, and perfect for game day or a quick snack.

Ingredients (Makes 16-20 bites)

• 1 can (16 oz) refrigerated buttermilk biscuits (like Pillsbury Grands)

• 1 cup cooked ham, finely diced

• 1 cup shredded cheddar or pepper jack cheese

• 2-3 fresh jalapeños, thinly sliced into rounds (seeds removed for less heat)

• 2 tablespoons melted butter

• Pinch of garlic powder and paprika (for topping)

Instructions

1. Preheat: Preheat your oven to 375°F (190°C) . Grease a mini muffin tin or spray with non-stick spray.

2. Prepare the dough: Separate the biscuits. Cut each biscuit in half (or into quarters if using larger biscuits). Roll each piece into a rough ball and press it into the bottom and up the sides of the mini muffin cups to form a small “cup”.

3. Fill: Place a pinch of diced ham and a pinch of shredded cheese into each dough cup.

4. Top: Place a slice of fresh jalapeño on top of the cheese.

5. Bake: Bake for 12-15 minutes, or until the edges of the biscuits are golden brown and the cheese is melted and bubbly.

6. Finish: Mix the melted butter with garlic powder and paprika. Brush the hot bites with the seasoned butter as soon as they come out of the oven.

7. Serve: Let them cool in the pan for 5 minutes before removing. Serve warm.

Option 2: Cheesy Ham and Jalapeño Puffs (Gougeres-style)

(Using Choux Pastry)

These are light, airy, and elegant. They puff up beautifully and have a wonderful cheesy texture.

Ingredients (Makes about 24-30 puffs)

• 1/2 cup water

• 1/2 cup whole milk

• 8 tablespoons (1 stick) unsalted butter, cut into pieces

• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 4 large eggs, at room temperature

• 1 cup shredded Gruyère or sharp white cheddar cheese

• 1/2 cup finely diced cooked ham

• 2 jalapeños, seeded and finely minced (about 3 tablespoons)

• 1/4 teaspoon smoked paprika (optional)

• 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

1. Preheat: Preheat your oven to 400°F (200°C) . Line two baking sheets with parchment paper.

2. Make the dough: In a medium saucepan, combine the water, milk, butter, and salt. Bring to a boil over medium-high heat. As soon as it boils and the butter is fully melted, remove it from the heat and dump in all the flour at once. Stir vigorously with a wooden spoon until it forms a thick paste that pulls away from the sides of the pan.

3. Dry the dough: Return the pan to medium-low heat and cook, stirring constantly, for about 1-2 minutes. This dries out the dough slightly. You’ll see a thin film form on the bottom of the pan.

4. Incorporate the eggs: Transfer the dough to a large mixing bowl. Let it cool for 5 minutes (hot dough will scramble the eggs). Using an electric mixer (or a lot of elbow grease), beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. After the last egg, the dough should be thick and fall from a spatula in a “V” shape (a ribbon).

5. Add mix-ins: Fold in the shredded cheese, diced ham, minced jalapeños, and smoked paprika with a spatula until just combined.

6. Pipe/Shape: Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off). Pipe 1-inch wide mounds onto the parchment paper, spacing them about 2 inches apart.

7. Egg wash: Lightly brush the tops of each puff with the egg wash. This helps them get a deep golden color. You can also press a tiny sliver of extra jalapeño on top for garnish.

8. Bake: Bake for 20-25 minutes, rotating the pans halfway through, until the puffs are puffed up, deeply golden brown, and feel light for their size.

9. Serve: Turn off the oven and prop the door open slightly. Let the puffs rest for 5-10 minutes in the warm oven to help them set. Serve warm or at room temperature.