You'll find the frozen puff pastry in the frozen-dessert section at your supermarket. It's really great! 1/2 lb. Monterey Jack cheese with jalapeno peppers Chili powder Salt 1 lg. egg

About 1 1/2 hours before serving or day ahead:

Thaw puff pastry as label directs. Preheat oven to 375 degrees. Shred Monterey Jack cheese. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry (keeping other sheet refrigerated) into 15-inch square; cut square in half. Sprinkle half of shredded cheese onto half of puff-pastry sheet; top with other half. Roll pastry into 15x10 inch rectangle.

Sprinkle rectangle with 1/2 teaspoon chili powder and 1/2 teaspoon salt; press in gently with rolling pin. In cup, beat egg. Turn rectangle over and brush with some beaten egg. Cut rectangle crosswise into twenty 10x3/4 inch strips.

Twist each pastry strip several times and place them 1/2 inch apart on large greased cookie sheet. Bake 15-20 minutes until cheese sticks are crisp and brown. Remove cheese sticks from cookie sheet and cool on wire rack.

Repeat with remaining puff-pastry sheet. Store in loosely covered container. Makes 40 cheese sticks.