3729. BACON-CHILE RELLENOS

yields 16 servings

4 jalapeño chiles (about 3 inches long)

1/3 cup Boursin cheese with garlic and herbs

8 slices bacon, halved and cooked

1 can (8 oz) refrigerated crescent dinner rolls 

½ cup salsa, if desired

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 recipe courtesy of: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

2856. EGG and JALAPENO BACON CHILE RELLENO

3 whole eggs, scrambled
2 tablespoons fresh salsa
2 slices cooked bacon (jalapeno if available) diced
1 oz. cooking spray
2 oz. jack cheese, shredded
1 medium poblano pepper, roasted, peeled and seeds removed

Roast, peel and seed pepper and keep warm while preparing filling. Heat a non stick pan and spray generously with cooking spray. Add eggs, bacon and salsa and cook stirring constantly until scrambled. Sprinkle with cheese and allow to melt. Turn eggs onto plate and lay warm pepper over top, making sure split side wraps around eggs. Drizzle with sour cream and serve alongside hash browns or breakfast potatoes.


bacon recipe courtesy of David Wells, KSTU Television, Fox 13 News, 5020 Amelia Earhart Drive, Salt Lake City, Utah 84116, April 16, 2012

585. CHILES STUFFED with SCRAMBLED EGGS and BACON with CHIHUAHUA CHEESE SAUCE

Chiles Rellenos con Huevos y Tocino con Salsa de Queso Chihuahua

Makes 6 servings


1 1/2 cups (or more) whipping cream
1 1/2 cups (packed) coarsely grated queso chihuahua* (about 6 ounces)
6 large fresh poblano chiles (each about 4 ounces)
12 ounces bacon slices, coarsely chopped
6 tablespoons (3/4 stick) butter
16 large eggs, beaten to blend in large bowl
2 dried guajillo chiles, seeded, sliced very thinly into strips
Fresh cilantro sprigs
Corn tortilla chips
Sliced tomatoes

Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)

Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.

Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.

Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.

NOTE: Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.


courtesy of: Bon Appétit, May 2003 / Las Ventanas al Paraíso, Los Cabos, Mexico