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Chiles Rellenos Puffs

  • Prep 25 min
  • Total 55 min
  • Ingredients 9
  • Servings 24

Ingredients

1 1/2
cups water
1/2
cup butter or margarine
1
cup 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) chopped green chiles, drained
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
110
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
360mg
15%
Potassium
55mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*If you have only one 12-cup muffin pan, spoon half of dough into pan; refrigerate remaining dough while baking first puffs. When first puffs are done, remove them and spoon refrigerated dough into pan; bake 28 to 35 minutes.

Directions

  • 1 Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter to a full rolling boil over high heat. 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.

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