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Muffins: Chile 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
  
• 3/4 cup shredded monterey jack cheese (3 ounces)
  
• 3/4 cup shredded sharp cheddar cheese (3 ounces)
  
• 1 (4 1/2 ounce) cans Old El Paso chopped green chiles, drained
  






Instructions



1. Preheat oven to 400 degrees. Spray 24 regular size muffin cups with cooking spray.
   
   
2. In a 3 quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat. 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 inyo sprayed muffin cups, filling each 3/4 fu;;.
   
   
3. Bake at 400 degrees for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.