| 1 1/2 | cups water |
| 1/2 | cup butter or margarine |
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup cornmeal |
| 1 | teaspoon salt |
| 6 | eggs, beaten |
| 3/4 | cup shredded Monterey Jack cheese (3 oz) |
| 3/4 | cup shredded sharp Cheddar cheese (3 oz) |
| 2 | cans (4.5 oz each) Old El Paso® chopped green chiles, drained |
| 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 muffin cups, filling each 3/4 full. |
| 3. | Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm. |
|
| No change. |
|
| These puffs make a delicious accompaniment for any tossed or main-dish salad. |
|
| A No. 20 or 24 spring-handled ice-cream scoop can make quick and neat work of spooning the dough into the muffin cups. The number stands for the number of level scoops you can get from 1 quart of ice cream. |
Nutrition Information:
110 ( 70); 8g ( 4g, 0g); 70mg; 350mg; 7g ( 0g, 0g); 4g 8%; 0%; 6%; 4% 1/2 ; 0 ; 0 ; 1/2 ; 1/2 1/2