Green Chile Relleno Puffs
Recipe by Léne Whitfield
Our Recipe Books•
Feb 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.
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.
Ingredients (10)
Ingredients (10)
Instructions
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.
