Chiles Rellenos Puffs
"Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe"
photo by Julie Bs Hive
- Ready In:
- 35mins
- Ingredients:
- 11
- 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 1/2 ounce) 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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Reviews
-
Make these this morning as a way of getting a bit more protein into some resistive young ones. They love chips with salsa and they love cornbread so this seemed a good combo for them. But...no, even with some extra cheese melted on top. I found them too bland for my taste also. -
Hubby liked these more than I did. I cut the recipe in half and only used 2 eggs, but it still tasted very eggy to me. -
Great for breakfast and the boyfriend loved them too. Freeze ok as well.
-
Yuum-o! We added a fresh jalepano so it would have a little bit more kick and it wasn't too much at all!!! Does need recommended amount of salt. I tend to go a little lean, but this recipe really needed it. TOTAL HIT and super easy!!! -
I love chiles rellenos so how could these go wrong. They couldn't. I only had pepper jack so used that for a little extra kick. Not sure if I liked the cornmeal. Will try again without. Otherwise tasty and easy.
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RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
