Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Appetizer | Serves: 16 pieces |
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Source:
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Pillsbury |
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Attributes:
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Grill, Quick and Easy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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4 jalapeño chiles (about 3 inches long) (see note) 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 pineapple or fruit salsa, if desired Ingredient Note: One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles. |
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Instructions:
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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. Fold 1 point of triangle over filling; fold 2 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. |
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Related recipes:
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None |
2013-07-03