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	CHILE CHEESE SURPRISE 2 cups sharp cheddar cheese -- shredded 1/4 cup unsalted butter -- room temperature 2 tablespoons pure New Mexico hot red chile -- ground 1/2 teaspoon salt -- optional 2 tablespoons jalapeno peppers --fresh or pickled -- finely minced 1 cup all-purpose flour 2 tablespoons milk 12 whole pimento-stuffed olives 12 pecan halves 12 medium cooked shrimp -- shelled, deveined --tails removed Preheat oven to 400F. Combine cheese, butter & ground chile, taste; add salt if desired. Work in minced jalapenos until evenly distributed; mix in flour & milk. Roll out pastry to about 1/8 inch thick. Cut pastry into squares, rectangles or triangles to fit around olives, pecan halves & shrimp; wrap pastry around fillings. Place on an ungreased baking sheets & bake 10 - 12 minutes or until pastry feels firm when pressed.
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