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 min
  • Total Time 40 min
  • Servings 3

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
  • 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:
3
*Percent Daily Values are based on a 2,000 calorie diet.