Chile Relleno Puffs
½ cup butter or margarine, softened
2 cups(8 oz.) grated cheddar cheese
1 teaspoon ground cumin
1 teaspoon dry mustard
1 ¼ cups all-purpose flour
1 cup finely diced Diamond Walnuts
4 oz. can diced green chiles
¼ cup sliced green onions
Heat oven to 350°F.
Combine butter, cheese, cumin and mustard; beat until smooth.
Stir in flour; mix well.
Fold in walnuts, chiles and onions.
Roll into small balls; place on ungreased cookie sheet.
Bake at 350°F. for 10-15 minutes or just until very lightly browned.
Serve warm or cold.