Crescent-Chile Rellenos

Cheesy baked chile rellenos served with taco sauce made using Pillsbury® refrigerated crescent dinner rolls and ready in 40 minutes – perfect if you love Mexican cuisine.

–

Save & Share

Servings 3

false

( 13 ) Ratings

13 Ratings

5 Stars

4 Stars

3 Stars 14%

2 Stars 50%

1 Stars 14%

Member Reviews ( 1 )

28ce8a1c-c1b0-4c18-941f-5a389f2659c3

ingredients 7
Prep Time 25 min
Total Time 40 min

Ingredients

2: cans (4 oz each) whole green chiles, drained

2: tablespoons yellow cornmeal

4: oz hot pepper-Monterey Jack cheese, cut into 6 strips

4: oz Cheddar cheese, cut into 6 strips

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1: egg, beaten

3/4: cup taco sauce, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.
2 Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.
3 Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal. Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.
4 Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 315),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 17g, 17% ),
Cholesterol: 145mg; 145%;
Sodium: 1740mg; 1740%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 2g 2% Sugars 15g 15% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 26%;
Vitamin C: 20%;
Calcium: 48%;
Iron: 20%;

Exchanges:

2 Starch; 1 Other Carbohydrate; 3 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

danielleylee

report Posted Sep. 4, 2011 6:23 PM

Simple recipe! Authentic mexican taste! Will definitely make again. We roasted poblano peppers for these and it turned out great!! The canned poblanos were more expensive then fresh.