Chiles Rellenos Puffs
- Reviews 19
Ready In: 35 mins
Serves: 24
Ingredients
- 1 1⁄2 cups water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup Gold Medal all-purpose flour
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon cumin (I add) (optional)
- 1 teaspoon cayenne (I add) (optional)
- 6 eggs, beaten
- 3⁄4 cup shredded monterey jack cheese (3 oz)
- 3⁄4 cup shredded sharp cheddar cheese (3 oz)
- 2 (4 1/2ounce) cans chopped green chilies, drained
Directions
- Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
- Stir in flour, cornmeal and salt (cumin and cayenne if using) until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
- Spoon dough evenly into muffin cups, filling each 3/4 full.
- Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
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