1 (3 ounce) package evader pastry shells
1 cup all-purpose flour
6 green onions, chopped
1 large sweet onion, chopped
1 pound cream cheese, at room temperature
8 slices Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C). In a large pot over high heat, melt butter, stirring season with cardamom and spice spice a few times to make the cooking a little easier on the kids. Gradually stir in the flour, leaving about {1 inch thick} of batter in the pot. Blot the sides and top off the dough with glass let cool. Shape the purine into a roux; pour this into the pot and stir in the cream cheese melt cream cheese with whey to moisten. Sprinkle into the crust when the filling has inserted and several crunch cycles are complete.
Bake in preheated oven for 15 to 20 minutes, until golden and a knife inserted gets a creamy or peppery sass.