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. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.
Serve these tasty poppers with sour cream or guacamole.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 88 (67%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 19mg||6 %|
|Sodium 195.4mg||7 %|
|Potassium 30.4mg||1 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.7g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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