Puffy Chile Rellenos - cooking recipe

Ingredients

2 (3 oz.) cans whole green chiles
8 oz. Monterey Jack or Cheddar
1 (10 count) can refrigerated flaky biscuits
3 eggs, separated
1/4 lb. hamburger
1/4 tsp. salt
1 (8 1/4 oz.) jar chunky taco sauce, heated or 1 can Ro-Tel tomatoes
1 (8 oz.) can tomato sauce

Preparation

Preheat oven to 375\u00b0.
Grease cookie sheet.
Cut chiles lengthwise to make 10 pieces.
Remove seeds and ribs.
Cut cheese into 10 (3 x 1/2 x 1/2-inch) pieces.
Wrap each piece of cheese with a chile.
Press or roll each biscuit into a 5-inch circle. Place chile and cheese on biscuit; fold over.
Pinch ends to seal. Place seam side up on prepared cookie sheet.
Bake 10 to 12 minutes or until light brown.