Chiles Rellenos Puffs 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.
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.
Tried this recipe?Let us know how it was!