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Chile Relleno Puffs

From: Diamond Nuts

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  • ½ cup butter or margarine, softened
  • 2 cups(8 oz.) grated cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard
  • 1 ¼ cups all-purpose flour
  • 1 cup finely diced Diamond Walnuts
  • 4 oz. can diced green chiles
  • ¼ cup sliced green onions


Heat oven to 350°F.
Combine butter, cheese, cumin and mustard; beat until smooth.
Stir in flour; mix well.
Fold in walnuts, chiles and onions.
Roll into small balls; place on ungreased cookie sheet.
Bake at 350°F. for 10-15 minutes or just until very lightly browned.
Serve warm or cold.

Makes 3 dozen.

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