Puffy Chile Rellenos - cooking recipe

Ingredients

2 (3 oz.) cans whole green chilies
8 oz. Kraft natural Monterey Jack or Cheddar cheese
10 oz. can Hungry Jack refrigerated big flaky biscuits
3 eggs, separated
1/4 tsp. salt
8 1/4 oz. bottle chunky taco sauce

Preparation

Heat oven to 375\u00b0.
Grease cookie sheet.
Cut chilies lengthwise to make 10 pieces.
Remove seeds and ribs.
Rinse and drain.
Cut cheese into ten 3 x 1/2 x 1/2-inch pieces.
Wrap each piece of cheese with a chili.
Separate dough into 10 biscuits; press or roll each to a 5-inch circle.
Place 1 chile-wrapped cheese piece on each biscuit.
Fold dough over piece of cheese; pinch to seal.
Form each into a finger-shaped roll; place seam-side up on prepared sheet.
Bake at 375\u00b0 for 10 to 12 minutes or until light golden brown.