Green Chili Cheddar Sourdough Mini Bundtlettes

Test driving my new mini bundtlette pan - this time going for a savory snack, While reaching for feta, I noticed some leftover green chilis. Since I was still making up the recipe, it evolved into Green Chili Cheddar Sourdough Mini Bundtlettes.

Ingredients:

Base:

• 8 ounces sourdough starter (or 4 ounces warm water and 4 ounces flour)
• 1 teaspoon instant yeast
• 1/3 teaspoons salt
• 1 tablespoons olive oil
• 1 ounce semolina flour (or all purpose)
• 2 ounces cheddar, shredded
• 2 ounces diced green chilis (blotted on a paper towel, so not so wet)

Add In Option - Green Chili Cheddar:

• 2 to 3 ounces cheddar, shredded
• 2 to 3 ounces diced green chilis (blotted on a paper towel, so not so wet)
• 1/2 tablespoon dried minced onions
• 1/2 teaspoon paprika
• 1/4 teaspoon red chili flakes

Add In Option - Feta Rosemary:

• 2 to ounces feta, ficed and crumbled
• 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon each dry basil and oregano (or 1/2 tablespoon each fresh, minced)

Instructions:

1. Blend together the sourdough, yeast, flour, sale and oil in a stand mixer for about 60 seconds. (The dough will be a thick sticky batter.)




2. Throughly grease the wells of a mini bundtlette pan or a mini muffin pan with cooking spray.
3. Using a small cookie scoop, scoop a scant 2 teaspoons into prepared pans. Leave 1/4" or so for rising.
   (I had enough dough that I needed to make a couple of mini doughnuts as well.) 




4. Let the dough rise at room temperature for 30 to 60 minutes, until it becomes puffy.
   (If you are using sourdough, 30 minutes is probably enough. If you are not using sourdough starter, 60 minutes may be needed.)
5. While the dough is rising, preheat the oven to 350°F.
6. Bake the bundtlettes until they are golden brown, 10 to 12 minutes.
7. Remove pan from the oven, let it rest a minute or two on cooling rack.
8. Tap the pan a couple of times on a folded towel on the counter to help loosen the bundtlettes.
9. Turn out the bundtlettes onto a cooling rack. Serve warm or room temperature.

Carole's Notes:

These were light and tasty! I used 2 ounces of cheddar and green chilis this time, and may bump up the cheese and spices a bit next time. (I made a sweet Lemon Mini Bundtlette version yesterday.)

I sprayed the wells of the pan very well, and the bundtlettes came out quite well. I plan to try a thicker brownie version soon, to see if I can get more of the details to show in the bundtlettes.

The recipe is adapted from http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe