cup plus 3 tablespoons finely shredded Cheddar or Swiss cheese, divided
(11-ounce) jar NEWMAN'S OWN® All Natural Salsa
ounces cream cheese, softened
Preheat oven to 425°F. In heavy 2-quart saucepan, place water, butter, salt, pepper and nutmeg. When butter has melted and water is boiling, remove from heat. With wooden spoon, beat in flour all at once. (If mixture does not form a ball and leave the sides of pan clean, return to medium heat and beat vigorously for 1 to 2 minutes.) Remove from heat and beat in 4 eggs, 1 at a time, until each egg is thoroughly blended. Beat in 1 cup cheese. Place in pastry bag with 1/2-inch-diameter round tip and pipe 1-inch rounds on 2 greased baking sheets. Beat remaining egg. Brush tops of puffs with beaten egg and sprinkle with remaining cheese. Bake 20 to 25 minutes or until golden and crisp; turn off oven. Pierce each puff with a knife and return to cooling oven for 10 minutes to dry out. Remove and cool.
Drain approximately 1/4 cup of liquid from salsa (reserve liquid for another use). Mix drained salsa with cream cheese and spoon filling into puffs.