Ingredients
The following ingredients have 10 Servings
- 4 ounces aged cheddar cheese (grated)
- 4 ounces green chile (roasted, peeled, and chopped or 1 (4.5-ounce) can chopped green chiles)
- 2 ¼ cups all-purpose flour (plus more for work surface)
- 3 large eggs (beaten lightly)
- 1/2 cup heavy cream
- 1 tablespoon baking powder
- 1/2 teaspoon ancho chile powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, roughly chopped (1 1/2 sticks )
- 1 egg white beaten with 1 tablespoon water
Instruction
- Preheat oven to 400 degrees F.
- Cover a baking sheet with a piece of parchment paper, and set aside.
- Place the cheddar cheese and chiles in a small bowl, and toss to combine; set mixture aside.
- In a small bowl, lightly beat 3 eggs and the cream, and set aside.
- Using an electric mixer fitted with the paddle attachment, combine flour, baking powder, chile powder, and salt. Add butter; mix on low speed until the butter is in pea-size pieces, 1 to 2 minutes. Add egg and cream mixture; mix on low speed until just blended. Add cheese and chile mixture; mix until just combined.
- Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 8 to 12 wedges. Transfer wedges with a spatula to prepared baking sheet; brush tops with egg wash.
- Place in oven; bake, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.