Chiles Rellenos Puffs


Chiles Rellenos Puffs

If 2 (12-cup) muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated dough into pan; bake for 28 to 35 minutes.

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 (3 ounces) shredded Monterey Jack cheese
  • 3/4 cup (3 ounces) shredded Cheddar cheese
  • 2 (4.5 ounce) cans Old El Paso Chopped Green Chiles, drained

Instructions

  1. Heat oven to 400 degrees F. Spray 24 regular-size muffin cups with cooking spray.
  2. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
  3. Stir in flour, cornmeal and salt 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 sprayed muffin cups, filling each 3/4 full.
  4. Bake for 25 to 29 minutes or until golden brown.
  5. Cool for 2 minutes; remove from muffin cups.
  6. Serve warm.

Servings: 24 | Prep time: 25 min | Cook time: 25-29 min

Sue Tyner, Tustin, California
America's Greatest Cheese Recipe Award Winner
41st Pillsbury Bake-Off® Contest, 2004

Recipe and photo used with permission from: American Dairy Association

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry