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Chiles Rellenos Puffs

 18 Ratings
7 Comments
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 24

The classic flavors of Chiles Rellenos puff up in a peppy appetizer.

Ingredients

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

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 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.

Expert Tips

If two 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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
110
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
19%
Trans Fat
0g
0%
Cholesterol
70mg
23%
Sodium
350mg
15%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 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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