Friday, Aug 26, 2016
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Bacon-Chile Rellenos

4 jalapeno chiles (about 3 to 4 inches long)

1/3 cup Boursin cheese with garlic and herbs (from 5.2-ounce container)

8 slices packaged precooked bacon, halved

1 8-ounce can Pillsbury refrigerated crescent rolls

1/2 cup salsa, if desired

Cook's note: Garlic-and-herb spreadable cheese can be substituted for Boursin cheese. One 4-ounce can whole green chiles, drained and cut into 16 pieces, can be substituted for whole jalapeno chiles.

Heat oven to 375 degrees. 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.

On 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 one point of triangle over filling; fold two remaining points over first point. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

Yield: 16 servings

Source: Pillsbury/General Mills

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