Puffy Chile Rellenos

• 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

1. Heat oven to 375u0b0.
2. Grease cookie sheet.
3. Cut chilies lengthwise to make 10 pieces.
4. Remove seeds and ribs.
5. Rinse and drain.
6. Cut cheese into ten 3 x 1/2 x 1/2-inch pieces.
7. Wrap each piece of cheese with a chili.
8. Separate dough into 10 biscuits; press or roll each to a 5-inch circle.
9. Place 1 chile-wrapped cheese piece on each biscuit.
10. Fold dough over piece of cheese; pinch to seal.
11. Form each into a finger-shaped roll; place seam-side up on prepared sheet.
12. Bake at 375u0b0 for 10 to 12 minutes or until light golden brown.

green chilies, natural monterey, flaky biscuits, eggs, salt, bottle chunky taco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1034278 (may not work)