| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfasts, Brunches |
10 |
Servings |
INGREDIENTS
| 2 |
cn |
(4 oz) whole green chiles |
| 8 |
oz |
Monterey Jack or Cheddar cheese |
| 10 |
oz |
Hungry Jack Refrigerated Flaky |
| 3 |
|
Eggs; separated |
| 1/4 |
ts |
Salt |
| 8 |
oz |
Chunky taco sauce |
INSTRUCTIONS
Heat oven to 375 degrees. Grease cookie sheet. Cut chiles lengthwise to
make 10 pieces. Remove seeds and ribs; rinse and drain. Cut cheese into 10
3x1/2x1/2" pieces. Wrap each piece of cheese with piece of chile. Separate
dough into 10 biscuits. Press or roll each into a 4" 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 for 10-12 minutes or until light
golden brown. Meanwhile, in small bowl beat egg whites until stiff peaks
form. In another small bowl, beat egg yolks and salt. Gently fold egg yolk
mixture into beat egg whites until just blended. Spoon mounds of egg
mixture over each partially baked roll, covering each completely. Bake an
additional 12-15 minutes until golden brown. In small saucepan, heat taco
sauce. To serve, spoon hot taco sauce over chile rellenos.
Recipe by: FRESH-BAKED BISCUITS
Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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