Chiles Rellenos Puffs

Name: Chiles Rellenos Puffs
Ingredients: 1 1/2 cups water; 1/2 cup butter or 1/2 cup margarine; 1 cup Gold Medal all-purpose flour; 1/2 cup cornmeal; 1 teaspoon salt; 1 teaspoon cumin (I add) (optional); 1 teaspoon cayenne (I add) (optional); 6 eggs, beaten; 3/4 cup shredded monterey jack cheese (3 oz); 3/4 cup shredded sharp cheddar cheese (3 oz); 2 (4 1/2 ounce) cans chopped green chilies, drained

11 ingredients

4 steps

Ingredients

1 1/2 cups water
1/2 cup butter or 1/2 cup margarine
1 cup Gold Medal all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon cumin (I add) (optional)
1 teaspoon cayenne (I add) (optional)
6 eggs, beaten
3/4 cup shredded monterey jack cheese (3 oz)
3/4 cup shredded sharp cheddar cheese (3 oz)
2 (4 1/2 ounce) cans chopped green chilies, drained

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 (cumin and cayenne if using) 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.
3

Spoon dough evenly into muffin cups, filling each 3/4 full.
4

Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.