0 0
Chiles Rellenos Puffs

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

112.1
Calories
67 g
Calories From Fat
7.5 g
Total Fat
4.3 g
Saturated Fat
69.9 mg
Cholesterol
184.5 mg
Sodium
7.1 g
Carbs
0.5 g
Dietary Fiber
0.7 g
Sugars
4.3 g
Protein
58g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chiles Rellenos Puffs

Features:
    Cuisine:

    Make these this morning as a way of getting a bit more protein into some resistive young ones. They love chips with salsa and they love cornbread so this seemed a good combo for them. But...no, even with some extra cheese melted on top. I found them too bland for my taste also.

    • 55 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Chiles Rellenos Puffs, Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe, Make these this morning as a way of getting a bit more protein into some resistive young ones They love chips with salsa and they love cornbread so this seemed a good combo for them But no, even with some extra cheese melted on top I found them too bland for my taste also , Hubby liked these more than I did I cut the recipe in half and only used 2 eggs, but it still tasted very eggy to me


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Oven to 400f 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
    Done

    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
    Done

    Spoon Dough Evenly Into Muffin Cups, Filling Each 3/4 Full.

    4
    Done

    Bake 25 to 29 Minutes or Until Golden Brown. Cool 2 Minutes; Remove from Muffin Cups. Serve Warm.

    Avatar Of Simon Nelson

    Simon Nelson

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Tangy Balsamic Infused Pudding Delight
    Skinny Egg Salad
    next
    Skinny Egg Salad
    Featured Image
    previous
    Tangy Balsamic Infused Pudding Delight
    Skinny Egg Salad
    next
    Skinny Egg Salad

    Add Your Comment

    twenty − eight =