Preheat oven to 425°F. Lightly grease 2 cookie sheets. In saucepan, add 1 cup water, butter, salt and paprika. Bring to a boil. Remove from heat and add flour. Stir until dough pulls away from sides of pan, about 1 minute. With electric mixer, beat dough for 2 minutes. Add eggs, one at a time, and continue beating until incorporated. Add Swiss cheese, parmesan cheese and 1 tablespoon each of parsley and chives. Mix until throughly incorporated. Drop rounded teaspoons of dough onto prepared cookie sheets. Bake for 10 minutes. Reduce oven temperature to 350°F. Bake for an additional 15-20 minutes or until golden. Remove from oven and cool completely. Slice tops off puffs. Fill each puff with cheese filling and replace top. makes 48 hor d'oeurves. Filling: With electric mixer, beat ½ cup Orginal Pepper Jelly, cream cheese, sour cream, mustard, onion, remaining chives and parsley until smooth.
