Ingredients
4
poblano chile peppers (5-inches long), halved lengthwise, seeded
1
bag (11.8 oz) frozen honey roasted sweet corn
1
lb lean (at least 80%) ground beef
1
package (8 oz) cream cheese, cubed, softened
2
cups shredded Mexican queso quesadilla cheese or shredded mozzarella cheese (8 oz)
1 1/2
teaspoons paprika
1
can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
Preparation
Set oven control to broil. Line large cookie sheet with foil. Place peppers, skin side up, on cookie sheet. Broil 3 to 4 inches from heat 7 to 9 minutes or until skin blackens and blisters. Place in plastic bag; let stand 10 minutes. Peel skin from peppers. Reduce oven temperature to 375°F.
Meanwhile, microwave frozen corn as directed on bag; set aside. In 12-inch skillet, cook ground beef, 1/4 teaspoon salt and 1/2 teaspoon pepper over medium-high heat 7 to 10 minutes, stirring frequently, or until no longer pink; drain. Reduce heat to medium-low; add cream cheese, shredded cheese, paprika and corn. Stir until well blended; set aside.
Line large cookie sheet with parchment paper. Separate dough into 8 triangles; press each into 4 1/2 by 7 1/2-inch triangle. Place one pepper half, skin side down, crosswise on each dough triangle. Spoon heaping 1/2 cup filling in center of each pepper. Bring 3 corners of dough together over filling and peppers to overlap slightly in center; press ends into dough to secure. Dough will not completely cover filling. Place wrapped peppers on cookie sheet.
Bake 15 to 20 minutes or until golden brown.
