Green Chili Relleno Puffs
Recipe by Léne Whitfield
Our Recipe Books•Feb 7, 2025
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.
Notes
These puffs freeze and reheat incredibly well! To reheat, cut in half and toast. These make a quick and delicious breakfast.
