Chiles Relleno Puffs Recipes
PUFFY CHILES RELLENOS CASSEROLE
Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
CHILES RELLENOS PUFFS
Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe
Provided by Vseward Chef-V
Categories Quick Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- 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 (cumin and cayenne if using) 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.
CHILES RELLENOS PUFFS
This is from an Old El Paso recipe bake off book. These are food with eggs and other Mexican meals. Good with butter and or honey maybe even a jalapeño jelly!
Provided by KGCOOK
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F
- Spray 24 regular size muffin cups with cooking spray.
- In a 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 eggs until well beaten.
- Stir in both cheeses and the chilies.
- Spoon dough evenly into muffin cups, filling them 3/4 full each.
- Bake 25 to 29 minutes or until golden brown.
- Cool 2 minutes, remove from muffin cups.
- Serve warm.
- NOTE: if you only have one 12 cup muffin pan, make the 12 muffins and bake as directed.
- Refrigerate left over dough until ready to bake second batch.
- To bake second batch, bake 28 to 35 minutes.
- Extra time compensates for he dough being chilled.
Nutrition Facts : Calories 111.7, Fat 7.5, SaturatedFat 4.3, Cholesterol 69.9, Sodium 184.4, Carbohydrate 7, Fiber 0.5, Sugar 0.7, Protein 4.3
CHILES RELLENO PUFFS
These are great little appetizers to add to your collection! NOTE: To make ahead, form dough into balls; place on a baking sheet & freeze until firm. Place in freezer bag. Store up to 2 weeks. To bake, place on a greased baking sheet. Bake in 375 oven for 18 to 20 minutes.
Provided by kelycarter_
Categories Cheese
Time 30m
Yield 36 puffs
Number Of Ingredients 6
Steps:
- Combine butter and flour in a food processor bowl.
- Process until well mixed.
- Add Monterey Jack cheese, chilies and garlic powder.
- Process until well mixed.
- Form dough into 3/4 inch balls; roll in Parmesan Cheese.
- Place on a greased baking sheet.
- Bake in a 375 oven about 15 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 52.4, Fat 3.3, SaturatedFat 2.1, Cholesterol 9.2, Sodium 86.5, Carbohydrate 3.5, Fiber 0.2, Sugar 0.1, Protein 2.1
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