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Chiles Rellenos Puffs

Chiles Rellenos Puffs

1 1/2 cups water
1/2 cup butter
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs -- beaten
3/4 cup shredded Monterey Jack cheese -- (3 ounces)
3/4 cup shredded Cheddar cheese -- (3 ounces)
2 cans Old El Paso Chopped Green Chiles -- (4.5 ounce) drained

Heat oven to 400 degrees Fahrenheit. 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.

Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradaully 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.

Bake for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.

Per Serving (excluding unknown items): 109 Calories; 7g Fat (61.3% calories
from fat); 4g Protein; 6g Carbohydrate; trace Dietary Fiber; 70mg
Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1 Fat.

Source:
Sue Tyner, Tustin, Calif. America's Greatest Cheese Recipe Award Winner, 41st Pillsbury Bake-Off® Contest, 2004
http://www.ilovecheese.com/recipe.asp?recipe=Chiles+Rellenos+Puffs

posted by Kate @ 10:38 PM