Chiles Rellenos Puffs

These Mexican-inspired appetizer puffs get their standout flavor from green chiles and cheese.

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Servings 24

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( 19 ) Ratings

19 Ratings

5 Stars

4 Stars 21%

3 Stars

2 Stars 21%

1 Stars

Member Reviews ( 7 )

071139d2-c73c-4b9f-8531-df347b4c1ba9

Bake-Off® Contest 41, 2004

Sue Tyner

Tustin, California

ingredients 9
Prep Time 25 min
Total Time 60 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

*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 28 to 35 minutes.