Southwestern Meat Puffs

Southwestern Meat Puffs
2 # Ground Beef
2 Tbl Poblano Pepper Minced
1/2 cup Onion Minced
2 Tbl Green Chili Minced
1 Clove Fresh Garlic Minced Very Fine
2 tsp Chili Powder
1/2 tsp Onion Powder
1/2 tsp Cumin
1 Tbl Spittin Fire™ or Spittin Fire XXX™ Award Winning Sauces
1/2 tsp Kosher Salt
1/4 cup Corn Tortillas Minced Fine
1/4 cup Corn Bread Minced Fine
1/4 cup Tomato Sauce
1/2 shredded Cheddar Cheese

For the Puffs
2 Eggs Beaten
2 Boxes of Puff Pastry Sheets Thawed
1 # Cream Cheese Softened
1 Egg Beaten

Procedure:
Put the corn tortillas into a food processor and process until coarse meal
Do the same for the dried corn bread
Mix all remaining ingredients for the meat mixture together well

(Saving cheese for later)
Roll into 1 OZ balls and place onto a greased cookie sheet or Place meat mixture into greased mini muffin tins
Bake in a 350 degree oven for 30-40 minutes, until internal temperature reaches 160
Place meat balls or cups into a refrigerator and chill 2-3 hours.

For the Puffs
sprinkle a little flour onto a cutting board and roll out puff pastry to about 1/8 thick
cut rolled out puff sheet into square large enough to completely wrap meat balls or cups
beat cream cheese with a mixer, spread cream cheese evenly around balls or cups
place cheese covered ball on a puff square and fold puff pastry around ball or cup so you completely cover meat.
Place seam side down onto a greased cookie sheet
Brush each puff with beaten egg
Bake at 375 for 15 minutes until golden brown
Serve with your favorite Salsa or Dip

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