Best Chiles Rellenos Puffs Recipes

CHILES RELLENOS PUFFS

Chiles Rellenos Puffs image

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

Provided by Vseward Chef-V

Categories Quick Breads

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

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

Steps:

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.

CHILES RELLENOS PUFFS

CHILES RELLENOS PUFFS image

Categories Appetizer

Yield 24

Number Of Ingredients 10

Ingredients

1 1/2cups water
1/2cup butter or margarine
1cup Gold Medal® all-purpose flour
1/2cup cornmeal
1teaspoon salt
6eggs, beaten
3/4cup shredded Monterey Jack cheese (3 oz)
3/4cup shredded sharp Cheddar cheese (3 oz)
2cans (4.5 oz each) Old El Paso® chopped green chiles,
drained

Steps:

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.

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