Green Chile Half Moons

By Rpaulin_

Mexican appetizer

Ingredients

• 1 cup finely shredded muenster or Monterey Jack cheese
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped fresh cilantro or parsley
• dash of salt
• 1 4-5 oz can chopped green chiles, drained
• 1 1 lb 1.3 oz can Pillsbury Grands Refrigerated Golden Corn Biscuits or Buttermilk biscuits.
• Heat oven to 375 degrees. Spray large cookie sheet with non-stick spray.

Details

Servings 8

Preparation

Step 1

In a small bowl, combine cheese, onions, cilantro, salt and green chiles; mix well.

Separate dough into eight biscuits. With serrated knife cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form a 3 1/2-inch round. Fold dough over filling, press edges with fork to seal. Form each filled biscuit into crescent shape. Place on sprayed cookie sheet.

Bake for 11 to 16 minutes or until golden brown. With toothpick, make face to resemble moon on each crescent. Cool 5 minutes. Serve warm.