Recipe by Léne Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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February 7, 2025
These Chile Relleno Puffs are a quick and satisfying breakfast with all the flavor of classic chile rellenos in an easy-to-make form. They’re perfect fresh from the oven, but they also freeze well — just make an extra batch, thaw overnight in the refrigerator, then slice, butter, and toast for a simple breakfast any day of the week.
Heat oven to 400 °F degrees.
Spray two 12-cup muffin tin pans with cooking spray.
In a 3-quart saucepan, bring water (1 ¼ cups) and butter (½ cup) to a rolling boil. Remove from heat.
Stir in flour (1 cup), cornmeal (1 cup), and salt (1 tsp) until mixture forms a soft dough and all lumps have disappeared. Gradually stir in eggs.
Stir in cheddar (¾ cup) and Monterrey jack cheese (¾ cup), chilies (2 4-oz cans), and sausage (½ cup) (if using). Spoon into muffin pan, filing each 2/3 full.
Bake for 25-30 minutes until puffy and golden.
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