Cheese ‘N’ Chilies
4 frozen Sara Lee Croissants
3/4 cup shredded Cheddar cheese*
3/4 cup shredded Monterey Jack cheese*
1 can (4 oz.) whole green chilies, sliced lengthwise
1 cup prepared mild or hot salsa
Cut frozen croissants in half lengthwise. Mix cheeses. Place 1/4 cheese mixture on each croissant bottom half. Top with layer of chilies, then replace croissant tops. Heat filled croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes. Cut each croissant into fourths. Serve with salsa. Makes 16 servings.
*Note: 1 1/2 cups shredded Cojack cheese may be substituted for Cheddar and Monterey Jack cheeses. Proceed with recipe.