Puffy Chile Rellenos Cheese Bake
By learen
I love chile rellenos and this has to be the easiest recipe to make.
- 5
Ingredients
- 2 cans whole green chiles
- 8 ounces Monterey jack cheese or cheddar
- 1 can 10 oz flaky biscuits
- 3 each eggs, separate out yolks
- 1/4 teaspoon salt
- Velveeta or taco sauce if desired
Preparation
Step 1
HEAT oven to 375. Grease cookie sheet. Cut chiles lengthwise to make 10 pieces. Remove seeds and ribs. Rinse and drain. Cut cheese into ten 3x1/2x1/2 pieces. Wrap each piece of cheese with chile.
SEPARATE dough into 10 biscuits. Press or roll each to a 5 inch circle. Place one 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 cookie sheet. Bake at 375 for 10 to 12 minutes or until light golden brown.
WHILE rolls are baking, prepare topping. In small bowl, beat egg whites until stiff. Fold in slightly beaten egg yolks just until blended. Fold in salt. Spoon mounds of egg mixture over each partially baked roll, covering each completely. Continue baking for another 12 to 15 minutes or until golden brown. Serve with melted Velveeta or taco sauce on top.