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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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I have not made these... I would most likely use Jalapeno Jack cheese to give them a kick and make them in smaller muffin tins so they could be used for an appetizer tray served with salsa for dipping... this recipe and photo are courtesy of Betty Crocker Ingredients:
1 1/2 cups water |
1/2 cup butter or margarine |
1 cup gold medal® all-purpose flour |
1/2 cup cornmeal |
1 teaspoon salt |
6 eggs, beaten |
3/4 cup shredded monterey jack cheese (3 oz) |
3/4 cup shredded sharp cheddar cheese (3 oz) |
2 cans (4.5 oz each) old el paso® chopped green chiles, drained |
Directions:
1. 1. 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
2. . 2. Stir in flour, cornmeal and salt 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
3. 3. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm
4. If two 12-cup muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated dough into pan; bake 28 to 35 minutes.
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