CHILES RELLENOS PUFFS

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CHILES RELLENOS PUFFS image

Categories     Appetizer

Yield 24

Number Of Ingredients 10

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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    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #for-large-groups     #appetizers     #breads     #spanish     #easy     #european     #beginner-cook     #dinner-party     #muffins     #quick-breads     #brunch     #number-of-servings

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