Bacon-Chile Rellenos

Prep 25 min
Total 40 min
Ingredients 5
Servings 16

It's quick and easy to make jalapeño poppers brimming with smoky bacon, garlic and herbs, blended deliciously with heat from the jalapeño chiles. MORE+ LESS-

By Pillsbury Kitchens

Updated October 9, 2018

Make with

Pillsbury Crescents

Ingredients

jalapeño chiles (about 3 inches long)

1/3

cup Boursin® cheese with garlic and herbs (from 5.2-oz container)

slices packaged precooked bacon (from 2.2-oz package), halved

can (8 oz) Pillsbury™ refrigerated crescent rolls

1/2

cup Old El Paso™ Thick 'n Chunky salsa, if desired

Steps

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1

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
2

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Bring all points of triangle to center of top; press lightly to seal. Place on ungreased cookie sheet.
3

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

Expert Tips

Garlic-and-herbs spreadable cheese from 6.5-oz container can be substituted for the Boursin cheese. One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.