While I normally prefer to cook items that take some work in the kitchen, building complex flavors with multiple ingredients, I'm also a fan of something I can whip together and throw out on the table in a few minutes. But even more than that, I love recipes that can be changed 1,000 different ways, depending on what I have on hand, or what I want it to accompany.
This is one of those recipes. It literally takes 15 minutes from start to finish, tastes amazingly delicious, and can be changed to suit your needs. I've made these with a Mexican slant, in honor of Cinco De Mayo, but that's just the beginning. Throw in scallions, ginger, and soy for an Asian flair, throw in some fresh asiago or fontina cheese with some herbes de provence for a Parisian snack, or just add garlic, cracked black pepper, and aged cheddar. No matter how you make them, you'll be delighted.
1 cup flour, sifted
2 tsp baking powder
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
2 cups shredded cheese
1 egg, beaten (or egg substitute)
1/2 c soymilk (or cow milk)
1 (4 oz) can diced green chilies
Combine flour, baking powder, salt, cumin, chili powder, garlic powder, cheese, and chilies in a bowl. In a small bowl, beat egg and milk together. Add to bowl with dry ingredients, and combine well. Drop by teaspoonful onto greased cookie sheet. Place in preheated oven, and bake 10-15 minutes, until done.
Allow to cool on a cooling rack for a few minutes before serving.