Chiles Rellenos Puffs

• 1 1/2 cups water
• 1/2 cup butter or 1/2 cup margarine
• 1 cup Gold Medal all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon cumin (I add) (optional)
• 1 teaspoon cayenne (I add) (optional)
• 6 eggs, beaten
• 3/4 cup shredded monterey jack cheese (3 oz)
• 3/4 cup shredded sharp cheddar cheese (3 oz)
• 2 (4 1/2 ounce) cans chopped green chilies, drained

1. Heat oven to 400u0b0F 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.
2. 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.
3. Spoon dough evenly into muffin cups, filling each 3/4 full.
4. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.

water, butter, gold medal allpurpose, cornmeal, salt, cumin, cayenne, eggs, shredded monterey jack cheese, shredded sharp cheddar cheese, green chilies

Taken from www.food.com/recipe/chiles-rellenos-puffs-221368 (may not work)