Crescent Jalapeno Poppers
Pillsbury ~ Summer Appetizers ~ June 2007
4 jalapeno chiles (about 3 inches long)**
⅓c. Boursin cheese with garlic and herbs (from 5.2 oz. container)
8 slices packaged, precooked bacon (from 2.2 oz. pkg.)
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
½ c. pineapple or fruit salsa (optional)
1. Heat oven to 375º. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 t. cheese into each chile quarter. Wrap half slice of bacon around each.
2. 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 2 remaining points over first point. Place on greased cookie sheet.
3. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
Total Fat 6g
**One can (4oz.) Old El Paso whole green chiles, drained and cut into 16 pieces can be substituted for the whole jalapeno chiles.
|Game Time Dinner|
Rachael Ray ~ 30-Minute Meals-Get Togethers
Since Food Network lists the recipe, here is the link for Super Nachos by Rachael Ray, which also includes photos. Just to give you an idea of how much this recipe makes, the first ingredient is 2 bags of tortilla chips. This recipe is definitely for a crowd, though I will admit that my husband and I have made these on many an occassion for just the two of us . . . though there were a lot of leftovers!
Good luck to the Patriots tonight!
What is your favorite football food recipe?