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Bacon Chile Rellenos


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  • 4 jalepeno chiles (3 inches long)
  • 1/3 cup boursin cheese
  • 8 slices packaged precooked bacon, halved.
  • 1 8-ounce can pillsbury refrigerated crescent dinner rolls
  • 1/2 cup salsa (optional)



Step 1

Preheat oven to 375F
Carefully remove stems from chiles. Cut chiles in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds.
Spoon 1 tsp cheese into each chile quarter. Wrap a half slice of bacon around each.
On a cutting board, unroll dough;separate into 8 triangles. From the center of the longest side to the opposite point, cut each triangle in half, making 16 triangles.
Place each chile, cheese side down, on a dough triangle. Fold one point of the triangle over the filling;fold the two remaining points over the first point. Place on an ungreased cookie sheet.
Bake for 12 to 15 minutes, or until golden brown. Remove immediately from the cookie sheet.
Serve with salsa.
Tip: Garlic-and-herb spreadable cheese can be substituted for the boursin.


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