Cheese-Stuffed Poblano Chiles in Pastry (Rellenos)

Title:
Cheese-Stuffed Poblano Chiles in Pastry (Rellenos)

Yield:
8 Servings

Categories:
Mexico,
Appetizers,
Whole
chile




Ingredients:





     8    Poblano peppers; fresh


    16 oz Chihuahua; or other white


          -cheese


    16 oz Puff pastry sheets


     1    Egg; lightly beaten






 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 knif,


 allowing enough pastry to completely wrap the chile.


 


 Wrap the hile, 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/200C/Gas 6. Brush pastry with egg and bake for 20


 minutes. Reduce heat to 350F/180C/Gas 4 and make another 10 minutes or


 until the pastry is golden grown. Serve with a fresh tomato salsa. About


     570    each (65% cff)


 


 "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. kitpatH Oc 97


 


 Recipe by: Mexican Gourmet (19)


 


 Posted to MC-Recipe Digest V1 #861 by KitPATh 
on


 Oct 23, 1997