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Chiles Rellenos Puffs
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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


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

Makes 24 Servings (1 Chiles Relleno Puff Per Serving)

Nutritional Info Per Serving: Calories 110; Cholesterol 70 mg; Protein 4 g; Sodium 350 mg;
Carbs 7 g; Fiber 0 g; Total fat 8 g