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How to Make Flan
Peruvian Arroz con Pollo
Chiles Rellenos Puffs
chiles rellenos puffs
cup butter or margarine
cup all-purpose flour
cup shredded Monterey Jack cheese (3 oz)
cup shredded sharp Cheddar cheese (3 oz)
cans (4.5 oz each) chopped green chiles, drained
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.
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.
Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
*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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2018 ®/TM General Mills All Rights Reserved
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