Cheese-Stuffed Poblano Chiles In Pastry (Rellenos)

Recipe Ingredients

8		Poblano peppers - fresh
16 oz	454g	Chihuahua - or other
		White cheese
16 oz	454g	Puff pastry sheets
1		Egg - lightly beaten

Recipe Instructions

WHOLE GREEN CHILES - Poblano or other mild pepper, about 7 inches (18cm) long, roasted or grilled and softened in a bag, seeded and peeled (or substitute canned). CHIHUAHUA, Monterey Jack, or other mild white Cheddar cheese, shredded. PUFF PASTRY, ready-made phyllo leaves, or the 10x14" sheet; the kind you can stack or roll to a 1/8-inch thickness.

Stuff chiles with cheese and close the seam by overlapping the sides slightly.

Roll out the pastry to a thickness of about 1/8-inch (3 mm). Place a chile seam side down, onto the pastry and cut around it with a sharp knife, allowing enough pastry to completely wrap the chile.

Wrap the chile, sealing the pastry edges with water. Repeat with remaining chiles. Place on greased cookie sheet, seam side down, and allow to rest for about 30 minutes.

Preheat oven 400F. Brush pastry with egg and bake for 20 minutes. Reduce heat to 350and bake another 10 minutes or until the pastry is golden brown. Serve with a fresh tomato salsa.

"Chiles Poblanos Rellenos de Queso y Envueltos en Pasta Hojadrada" in The Mexican Gourmet by Maria Dolores Torres Yzabal and Shelton Wiseman (1995) Thunder Bay Press ISBN 1571450572.

Source:
Mexican Gourmet (19)

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