Chiles Rellenos Puffs
From peetabear 14 years ago
- 25 minutes to make
- Serves 24
I have not made these... I would most likely use Jalapeno Jack cheese to give them a kick and make them in smaller muffin tins so they could be used for an appetizer tray served with salsa for dipping... this recipe and photo are courtesy of Betty Crocker
Ingredients
- 1 1/2 cups water shopping list
- 1/2 cup butter or margarine shopping list
- 1 cup Gold Medal® all-purpose flour shopping list
- 1/2 cup cornmeal shopping list
- 1 teaspoon salt shopping list
- 6 eggs, beaten shopping list
- 3/4 cup shredded monterey jack cheese (3 oz) shopping list
- 3/4 cup shredded sharp cheddar cheese (3 oz) shopping list
- 2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained shopping list
How to make it
- 1. 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
- . 2. 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 muffin cups, filling each 3/4 full
- 3. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm
- If two 12-cup muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated dough into pan; bake 28 to 35 minutes.
The Rating
Reviewed by 5 people-
These look good. Would do in smaller tins also!
pleclare
in Framingham loved it
-
These look yummy. Would also use smaller tins!
pleclare
in Framingham loved it
-
These look yummy. Would also use smaller tins!
pleclare
in Framingham loved it
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