PUFFS:

1/2 c. butter
1 c. water
1 c. all-purpose flour
1 tsp. salt
4 eggs

FILLING:

8 oz. cream cheese, softened
1 (4 oz.) can chopped mild green chilies, drained (or 1/2 chilies & 1/2 jalapenos)

In saucepan, melt butter in water. Bring to full boil. Add flour and salt all at once. Reduce heat to low and continue cooking for 3 minutes, stirring constantly. Place mixture in bowl of food processor with steel blade. With motor running, add eggs, one at a time. Blend until dough is satiny in appearance. Drop batter from teaspoon onto ungreased cookie sheet. Bake at 375 degrees for 15 minutes.

In food processor with steel blade, blend cream cheese until smooth. Add chilies and or jalapenos and blend briefly. Slice puffs and fill with cream cheese mixture. Place puffs on cookie sheet and heat at 350 degrees until hot, about 10-15 minutes. Serve immediately. These may also be prepared in the afternoon and then heated just before serving in a 350 degree oven for about 10 minutes. Makes 48 puffs.