Bacon-Chile Rellenos

By KimK33

Ingredients

• 4 jalapeño chiles (about 3 inches long)
• 1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
• 8 slices packaged precooked bacon (from 2.2-oz package), halved
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1/2 cup Old El Paso® Thick 'n Chunky salsa, if desired

Details

Servings 16
Preparation time 25mins
Cooking time 65mins
Adapted from pillsbury.com

Preparation

Step 1

* 1Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
* 2On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
* 3Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

Garlic-and-herbs spreadable cheese from 6.5-oz container can be substituted for the Boursin cheese. One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.