3/4 c. water
1/4 c. plus 2 tbsp. butter
3/4 c. all purpose flour
3 eggs
1/4 c. grated parmesan cheese
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
3/4 c. ripe olives, chopped
1 (4 oz.) can chopped green chiles, undrained
2 tbsp. finely chopped onion
3/4 tsp. chicken flavored bouillon granules

Combine water and butter in a medium saucepan; bring to a boil. Add flour, all at once, stirring vigorously over medium high heat until mixture leaves sides of pan and forms a smooth ball, then remove from heat.

Add eggs one at a time, beating thoroughly with a wooden spoon after each addition; then beat until it's smooth. Drop dough by rounded teaspoonsful onto ungreased baking sheets. Sprinkle with Parmesan cheese. Bake at 400 degrees for 25 to 30 minutes or until puffed or golden. Cool on wire racks.

Combine cream cheese and remaining ingredients; blend well.

Just before serving, cut top one third off cream puffs. Spoon cream cheese filling into cream puffs; replace tops. Yield about 3 dozen.