Nacho Cheese Bites


Bite-size appetizers are always perfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 20
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4 46



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg

  • 1 tbsp. water

  • 1 cup shredded Cheddar cheese (about 4 ounces)

  • 1/4 cup Pace® Chunky Salsa

  • 5 pitted black olives, cut into quarters (optional)

  • 1 tsp. chili powder


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cheese and salsa in a small bowl.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares.  Place about 1 tablespoon cheese mixture in the center of each pastry square.  Top each with 1 olive piece, if desired.  Brush the edges of the pastry squares with the egg mixture.  Fold the pastry over the filling to form triangles.  Crimp the edges with a fork to seal.  Place the filled pastries onto baking sheets.  Brush the pastries with the egg mixture and sprinkle with the chili powder.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


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Submitted by:
Arthur H.
Date: 1/19/2006

4 star rating

"I lost the receipe and was so glad to see it on the web again. this time I copied it! Thanks Guy's. Love your wraps."

Submitted by:
Jenna K.
Date: 10/30/2006

4 star rating

"Try using jalapeño peppers instead of olives!"

Submitted by:
Karol E.
Date: 1/26/2007

4 star rating


Submitted by:
Myrtelina V.
Date: 8/24/2007

4 star rating

"Good for kids parties,,,,,,,"

Submitted by:
Heather W.
Date: 12/10/2008

4 star rating

"I checked these at 11 minutes, and already the filling had leaked out of all of the bites. My oven is usually right on for time/temperature, so I would suggest checking this one *early* when cooking. They lost most flavor once the filling was gone."

Submitted by:
Anjelica S.
Date: 3/23/2011

4 star rating

"This was super easy and delicious!!!! I will be making these again, next time for a party. Paired with Mexican rice, my husband and I made this a meal. "

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