Chiles Rellenos Puffs

A Betty Crocker recipe that can be modified for an even lower calorie count by changing to lo-fat cheeses.

1 ½ cups water
½ cup butter or ½ cup margarine
1 cup Gold Medal all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon cumin (I add) (optional)
1 teaspoon cayenne (I add) (optional)
6 eggs , beaten
¾ cup shredded monterey jack cheese (3 oz)
¾ cup shredded sharp cheddar cheese (3 oz)
2 (4 ½ ounce) cans chopped green chilies , drained

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 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.

Nutritional Facts:
Serving Size: 1 (58 g)

Servings Per Recipe: 24
Amount Per Serving

Calories 112.1

Calories from Fat 67
Total Fat 7.4 g
Saturated Fat 4.2 g
Cholesterol 69.8 mg
Sodium 184.5 mg
Total Carbohydrate 7.1 g
Dietary Fiber 0.4 g
Sugars 0.7 g
Protein 4.3 g