Crescent-Chile Rellenos

(13)
1 reviews.
  • 25 min prep time
  • 40 min total time
  • 7 ingredients
  • 3 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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