Instructions: Heat oven to 375 degrees. Grease cookie sheet. Cut chiles lengthwise to make 10 pieces. Remove seeds and ribs; rinse and drain. Cut cheese into 10 3x1/2x1/2" pieces. Wrap each piece of cheese with piece of chile. Separate dough into 10 biscuits. Press or roll each into a 4" circle. Place 1 chile- wrapped cheese piece onto each circle; fold dough over to cover completely.

Firmly pinch edges to seal. Form each into finger-shaped roll; place, seam side up on greased cookie sheet. Bake for 10-12 minutes or until light golden brown. Meanwhile, in small bowl beat egg whites until stiff peaks form. In another small bowl, beat egg yolks and salt. Gently fold egg yolk mixture into beat egg whites until just blended. Spoon mounds of egg mixture over each partially baked roll, covering each completely. Bake an additional 12-15 minutes until golden brown. In small saucepan, heat taco sauce. To serve, spoon hot taco sauce over chile rellenos.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.