Shelly's Recipe

CHILI CHEESE PUFFS

Category: Breakfast and Brunch

3 eggs
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup shredded cheese for tacos (or plain Cheddar)
2 tbsp jalapeno slices, drained if canned
1/3 cup flour
1/4 tsp salt and baking powder
Additional chopped green onion, optional

Preheat oven with rack in the middle to 425. 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. Note: Jalapeño slices from a can are milder than fresh chilies. Adjust to taste if substituting fresh for canned. Makes 24 puffs.