Puffy Chile Rellenos
Puffy Chile Rellenos is an moderately easy dinner. Made with 2 (3 oz.) cans whole green chilies, 8 oz. kraft natural monterey jack or cheddar cheese, 10 oz. can hungry jack refrigerated big flaky biscuits, 3 eggs, separated and 1/4 tsp. salt, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 375°.
Grease cookie sheet.
Cut chilies lengthwise to make 10 pieces.
Remove seeds and ribs.
Rinse and drain.
Cut cheese into ten 3 x 1/2 x 1/2-inch pieces.
Wrap each piece of cheese with a chili.
Separate dough into 10 biscuits; press or roll each to a 5-inch circle.
Place 1 chile-wrapped cheese piece on each biscuit.
Fold dough over piece of cheese; pinch to seal.
Form each into a finger-shaped roll; place seam-side up on prepared sheet.
Bake at 375° for 10 to 12 minutes or until light golden brown.
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