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Sue Tyner
Tustin, California
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
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
-
Step1Heat 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.
-
Step2Stir 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.
-
Step3Bake 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
1/2Tips from the
Pillsbury Kitchens
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