Ingredients for Chiles Rellenos Puffs
- 1 cup water
- 1/4 cup (1/2 stick) butter
- Gold Medal All Purpose Flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- Cumin
- Cayenne
- 4 large eggs
- Monterey Jack Cheese
- Sharp Cheddar Cheese
- Green Chilies
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How to Make Chiles Rellenos Puffs
- Preheat oven to 400°F (200°C). Grease a 24-cup muffin tin with cooking spray.
- In a 3-quart saucepan, bring 1 cup of water and 1/4 cup (1/2 stick) of butter to a rolling boil over high heat.
- Remove from heat.
- Whisk in 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, and 1 teaspoon salt until a smooth dough forms.
- Gradually whisk in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1 1/2 cups shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese, and 1 cup chopped roasted chiles (such as poblanos or Anaheims).
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 25-29 minutes, or until golden brown and puffed.
- Let cool in the muffin tin for 2 minutes.
- Carefully remove the puffs from the muffin cups.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
21g
Carbs
2g
