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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Mexico |
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Puffy Chiles Rellenos |
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Serves: 10 Print this RecipeHelen Novak - Fontana, California Bake-Off® Contest 29, 1980 Prize Winner A Mexican specialty, chiles rellenos are stuffed peppers covered with crisp batter. This version is easily made with refrigerated biscuits. 2 (4-ounce) cans whole green chilies 8 ounces Monterey Jack cheese or Cheddar Cheese 1 (12-ounce) can flaky refrigerated biscuits TOPPING 3 eggs, separated 1/4 teaspoon salt 1 (8-ounce) jar taco sauce Heat oven to 375°F. Grease cookie sheet. Cut chiles 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 piece of chile. Separate dough into 10 biscuits. Press or roll out each to 4-inch circle. Place 1 chile-wrapped cheese piece onto each circle; fold dough over to cover completely. Firmly pinch edges to seal. Form each into finger-shaped roll; place seam side up on greased cookie sheet.* Bake at 375°F. for 10 to 12 minutes or until light golden brown. Meanwhile, prepare topping. In small bowl, beat egg whites until stiff peaks form. In second small bowl, beat egg yolks and salt. Gently fold egg yolk mixture into beaten egg whites until just blended. Spoon mounds of egg mixture over each partially baked roll, covering each completely. Bake an additional 12 to 15 minutes or until golden brown. In small saucepan, heat taco sauce. Spoon hot taco sauce over chile rellenos. *TIP: To make ahead, chiles rellenos can be prepared to this point. Cover and refrigerate up to 2 hours. Continue as directed above. Nutrition Per Serving: Calories 2; Protein 109; Carbohydrate 17g; Fat 13g; Sodium 980mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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