Chiles Rellenos Puffs


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These Mexican-inspired appetizer puffs get their standout flavor from green chilies and cheese.

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  • 1 1/2 C. water
  • 1/2 C. butter or margarine
  • 1 C. all-purpose flour
  • 1/2 C. cornmeal
  • 1 tsp. salt
  • 6 eggs, beaten
  • 3 oz. (3/4 C.) shredded Monterey Jack cheese
  • 3 oz. (3/4 C.) shredded sharp Cheddar cheese
  • 2 (4.5-oz.) cans Old El Paso® Chopped Green Chiles, drained

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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. 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 chilies. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full. Bake at 400°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm. 

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