Chiles Rellenos Puffs
Ready In: 1 hr
Serves: 24
Ingredients
- 1 1⁄2 cups water
- 1⁄2 cup butter
- 1 cup all-purpose flour
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 6 eggs, beaten
- 3⁄4 cup monterey jack cheese, shredded
- 3⁄4 cup sharp cheddar cheese, shredded
- 2 (4 ounce) cans green chilies, chopped and drained
Directions
- Heat oven to 400°F
- Spray 24 regular size muffin cups with cooking spray.
- In a 3 quart saucepan, heat water and butter over high heat to a full rolling boil.
- Remove from heat.
- Stir in flour, cornmeal, and salt until mixture forms a dough and all lumps have disappeared.
- Gradually stir in eggs until well beaten.
- Stir in both cheeses and the chilies.
- Spoon dough evenly into muffin cups, filling them 3/4 full each.
- Bake 25 to 29 minutes or until golden brown.
- Cool 2 minutes, remove from muffin cups.
- Serve warm.
- NOTE: if you only have one 12 cup muffin pan, make the 12 muffins and bake as directed.
- Refrigerate left over dough until ready to bake second batch.
- To bake second batch, bake 28 to 35 minutes.
- Extra time compensates for he dough being chilled.
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