Chiles Rellenos Puffs

Prep: 25 min | Cook: 25 to 29 min | Yield: 24 servings

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 a 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.

Notes

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.

Attribution

Recipe and photo used with permission from: American Dairy Association
Sue Tyner, Tustin, California, America's Greatest Cheese Recipe Award Winner, 41st Pillsbury Bake-Off® Contest, 2004