Chiles Rellenos Puffs

Chiles Rellenos Puffs

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

Prep Time

25

Minutes

Total Time

1:00

Hr:Mins

Makes

24

appetizers

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.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Serve With
These puffs make a delicious accompaniment for any tossed or main-dish salad.
Did You Know?
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:

1 Serving (1 Appetizer)
  • Calories 110
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 350mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.