Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chiles Rellenos Puffs




Source of Recipe


Pillsbury


List of Ingredients




1 1/2 cups water
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3 oz. (3/4 cup) shredded Monterey Jack cheese
3 oz. (3/4 cup) shredded sharp Cheddar cheese
2 (4.5-oz.) cans Old El Paso® Chopped Green Chiles, drained


Recipe



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 sprayed muffin cups, filling each 3/4 full.
3. Bake at 400°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.