Chiles Relleno Puffs Recipes

Steps:

• Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.

Steps:

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

Steps:

• Heat oven to 400°F
• Spray 24 regular size muffin cups with cooking spray.
• In a 3 quart saucepan, heat water and butter over high heat to a full rolling boil.
• Remove from heat.
• Stir in flour, cornmeal, and salt until mixture forms a dough and all lumps have disappeared.
• Gradually stir in eggs until well beaten.
• Stir in both cheeses and the chilies.
• Spoon dough evenly into muffin cups, filling them 3/4 full each.
• Bake 25 to 29 minutes or until golden brown.
• Cool 2 minutes, remove from muffin cups.
• Serve warm.
• NOTE: if you only have one 12 cup muffin pan, make the 12 muffins and bake as directed.
• Refrigerate left over dough until ready to bake second batch.
• To bake second batch, bake 28 to 35 minutes.
• Extra time compensates for he dough being chilled.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• Combine butter and flour in a food processor bowl.
• Process until well mixed.
• Add Monterey Jack cheese, chilies and garlic powder.
• Process until well mixed.
• Form dough into 3/4 inch balls; roll in Parmesan Cheese.
• Place on a greased baking sheet.
• Bake in a 375 oven about 15 minutes or until golden brown.
• Serve warm.