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Chiles Rellenos Puffs




Source of Recipe


blueribbonrecipes






List of Ingredients



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






Instructions



1. Heat oven to 400 degrees Fahrenheit. Spray 24 regular-size muffin cups with cooking spray.
   
2. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
   
3. Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradaully 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.
   
4. Bake for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
   






Final Comments


Servings: 24 servings

Note: If 2 (12-cup) muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated
dough into pan; bake.