Crescent-Chile Rellenos

Crescent-Chile Rellenos

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

Prep Time

25

Minutes

Total Time

40

Minutes

Makes

3

servings

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
  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.
Makes 3 servings (2 rellenos and 1/4 cup sauce each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 600
    • (Calories from Fat 315),
  • Total Fat 35g
    • (Saturated Fat 17g,),
  • Cholesterol 145mg;
  • Sodium 1740mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 2g,
    • Sugars 15g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Other Carbohydrate;
    • 3 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.