• 24servings
  • 60minutes
  • 110calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups water

  2. 1/2 cup butter or margarine

  3. 1 cup Gold Medal® all-purpose flour

  4. 1/2 cup cornmeal

  5. 1 teaspoon salt

  6. 6 eggs, beaten

  7. 3/4 cup shredded Monterey Jack cheese (3 oz)

  8. 3/4 cup shredded sharp Cheddar cheese (3 oz)

  9. 2 cans (4 1/2 oz each) Old El Paso® chopped green chiles, drained

Instructions Jump to Ingredients ↑

  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 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. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.


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