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Chiles Rellenos Puffs

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Pillsbury Kitchens
Updated Oct 12, 2006
Bake-Off® Contest 41, 2004
Sue Tyner
Tustin, California
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These Mexican-inspired appetizer puffs get their standout flavor from green chiles and cheese.

Chiles Rellenos Puffs

  • Prep Time 25 min
  • Total 60 min
  • Ingredients 9
  • Servings 24
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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 cans (4 oz) Old El Paso™ Chopped Green Chiles, drained

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake at 400°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.

Nutrition

110 Calories
8g Total Fat
4g Protein
7g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Puff
Calories
110
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
20%
Cholesterol
70mg
23%
Sodium
220mg
9%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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