You will love these gorgeous little muffins. They’re a nice breakfast or brunch item and they’re also easy to make. You can serve them as an appetizer if you want or even pair them with your next chili con carne.
They’re made with two kinds of cheese and spiced up with cumin, cayenne pepper and green chilies. You can make a whole batch of these if you want because they freeze well. You’ll need a muffin tin to make these. The recipe makes 24 so you can either use two muffin tins or cook them in 2 batches.
You can tweak the recipe if you wish, perhaps using a different type of cheese, changing to spices ratio or even adding some ham or bacon if you want to add a meaty touch to the muffins. They’re so easy to make. You just have to combine the ingredients and bake the mixture in a muffin pan until done.
Why You’ll Love the Recipe
These muffins are so good served warm from the oven. They pair up well with eggs and bacon at breakfast time, and they’re also good as a savory snack.
How to Serve Them
Enjoy these for breakfast or brunch, or pair them with chili con carne.
Want to save this recipe?
Can You Make Them Ahead?
Yes, just warm them up in the microwave later.
Storage Instructions
Keep these in an airtight container at room temperature. They’ll stay fresh for several days.
Variations and Substitutions
You can omit the cayenne and/or cumin if you don’t want to use them.
You won’t regret making these fantastic muffins. They’re flavored with chile relleno ingredients – chilies, cheese and cornmeal.
Chiles Rellenos Puffs Recipe
Ingredients
- 1 ½ cups water
- 1 cup all-purpose flour
- ½ cup butter
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- ½ cup cornmeal
- ¾ cup shredded cheddar cheese
- ¾ cup monterey jack cheese
- 6 beaten eggs
- 2 x 4½-ounce cans chopped chilies drained
- Nonstick cooking spray as needed
Instructions
- Preheat the oven to 400°F and spray 24 muffin cups with nonstick spray.
- Heat the water with the butter in a 3-quart pot until it boils.
- Take it off the heat and stir in the salt, cornmeal and flour, along with the cumin and cayenne to make a dough.
- Stir in the eggs, cheese and chilies.
- Mix everything
- Divide the dough between the muffin cups, getting each one about ¾ full.
- Bake for 25 to 30 minutes until golden brown.
- Let them cool for a couple of minutes and then remove from the pan and serve warm.
