Ingredients
1 1/2 cups water
1/2
cup butter or margarine
1
cup all-purpose flour
1/2
cup cornmeal
1
teaspoon salt
6
eggs, beaten
3
oz. (3/4 cup) shredded Monterey Jack cheese
3
oz. (3/4 cup) shredded sharp Cheddar cheese
2
(4.5-oz.) cans Old El Paso™ Chopped Green Chiles, drained
Preparation
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 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 sprayed muffin cups, filling each 3/4 full.
Bake at 400°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
