Bacon Chili Rellenos Food

BACON-CHILE RELLENOS

Steps:

• Heat 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.
• 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. Bring all points of triangle to center of top; press lightly to seal. Place on ungreased cookie sheet.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

BACON WRAPPED CHILE RELLENOS

Steps:

• Preheat oven to 450 degrees. Place poblano peppers directly on oven rack, and let them roast for 10 - 15 minutes, until skin is separating from the flesh and starting to char. Remove from oven and let cool. Once cool, peel the skin, split down lengthwise, and remove seeds and membranes.
• Stuff each pepper with 1 oz of cheddar cheese, and fold pepper around cheese. Wrap with 2 pieces of bacon, and lay on a baking sheet. Bake in preheated oven until bacon is crispy, about 10 - 15 minutes.

BACON-CHILI RELLENOS

Steps:

• 1. Heat oven to 375 degrees. Cut each pepper in half lengthwise then again horizontally to make four pieces per pepper...16 in all
• 2. Spoon one tsp of cheese on top of each pepper piece. Wrap half slice of bacon around each.
• 3. Unwrap dough. Separate into triangles. Cut each triangle in half making 16 triangles. Place chili, cheese side down on triangle. Fold over filling and fold remaining points over first point. Place on ungreased baking sheet.
• 4. Bake 12 to 15 minutes or until golden brown. Serve with salsa. Each can of crescents will make 16 pieces.

CHEESE & BACON JALAPENO RELLENOS

Steps:

• HEAT oven to 375°F
• COMBINE all ingredients except peppers; spoon into peppers.
• PLACE, filled-sides up, on baking sheet.
• BAKE 10 minutes or until cheese is melted.
• Substitute: Substitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeno pepper halves. Top with cheese mixture before baking as directed.
• Special Extra: Add 1/4 teaspoons ground red pepper (cayenne) to the cream cheese mixture before spooning into peppers.
• Substitute: Prepare using KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Cheddar Cheese.
• How to Handle Fresh Chile Peppers: When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.