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Chile Cheese Puffs




Source of Recipe


Rick


Recipe Introduction


servings 24
points 1


List of Ingredients




3 eggs
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup shredded cheese for tacos (or plain Cheddar)
2 tablespoons jalapeno slices, drained if canned
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Additional chopped green onion, optional

Recipe



Preheat oven with rack in the middle to 425 degrees. Generously grease 24 minimuffin cups (1 3/4- by 1-inch each) and set in the preheating oven to get hot.

In a covered blender jar, blend eggs, milk, onions, cheese, jalapeno slices, flour, salt and baking powder. Blend at medium speed until well blended, about 30 to 45 seconds.

Fill the heated muffin cups about 2/3 full with the egg batter. Sprinkle with additional chopped green onion, if desired. Bake until puffed and lightly browned, about 10 minutes.

Note: Jalapeno slices from a can are milder than fresh chiles. Adjust to taste if substituting fresh for canned.



Approximate values per single puff: 23 calories, 1 g fat, 25 mg cholesterol, 1.8 g carbohydrates, 0 fiber, 1.3 g protein, 43 mg sodium, 45 percent calories from fat.