Chili Cheese Puffs
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup shredded cheese for tacos (or plain
2 tablespoons jalapeno slices, drained if
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven with rack in the middle to 425 degrees. Generously grease 24 mini-muffin
cups (1 3/4- by 1-inch each) and set in the preheating oven to get hot.
In a covered blender jar, blend eggs, milk, onions, cheese, jalapeno slices, flour, salt and
baking powder. Blend at medium speed until well blended, about 30 to 45 seconds.
Fill the heated muffin cups about 2/3 full with the egg batter. Sprinkle with additional
chopped green onion, if desired. Bake until puffed and lightly browned, about 10 minutes.
Makes 24 Chili Cheese Puffs (1 Per Serving)