Chile Cheese Puffs (mini muffin pan)

By á-47

Ingredients

• 3 eggs
• 1/2 cup milk
• 1/4 cup chopped green onions with tops
• 1/4 cup shredded Mexican cheese
• 2 Tbsp. jalapeno nacho slices, drained
• 1/3 cup flour
• 1/4 tea. salt
• 1/4 tea. baking powder
• 1/4 cup finely chopped cooked bacon, sausage or pepperoni (optional)

Preparation

Step 1

Heat oven to 425 degrees. Generously grease 24 mini muffin cups and set in the preheating oven to get hot.

In blender, blend eggs, milk, onions, cheese, jalapeno nacho slices, flour, salt and baking powder. Blend at med. speed until well blended, about 30-45 seconds.

Sprinkler bacon/sausage evenly in bottom of cups if using.

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 20 minutes.

If using fresh jalapenos, adjust to taste. Fresh are hotter than canned.