Chili Rellano Puffs
- 6 eggs
- 2 4.5 oz. cans chopped green chiles
- 1 1/2 c. water
- 1/2 c. butter
- 1 c. flour
- 1/2 c. cornmeal
- 1 tsp. salt
- 3/4 c. shredded Monterey Jack cheese
- 3/4 c. shredded sharp Cheddar cheese
- Heat the oven to 400 degrees. Spray 48 mini-muffin cups or 24 regular muffin cups with cooking spray. Beat the eggs in a small bowl and set aside. Drain the green chiles in a sieve and set aside. In a 3-quart saucepan, heat the water and butter over high heat to a full rolling boil. Remove from the heat. Stir in the flour, cornmeal and salt until the mixture forms a dough and all lumps have disappeared. Gradually stir in the beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon the dough evenly into the sprayed muffin cups, filling each 3/4 full. Bake at 400 degrees for 25 - 29 minutes for the regular size muffins and 15 - 18 minutes for the mini-muffins, or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm.
Great as an appetizer or for brunch.