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Рецепт Cheese Stuffed Poblano Chiles In Pastry (Rellenos)
by Global Cookbook

Cheese Stuffed Poblano Chiles In Pastry (Rellenos)
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Ингредиенты

  • 8 x Poblano peppers, fresh
  • 16 ounce Chihuahua, or possibly other white cheese
  • 16 ounce Puff pastry sheets
  • 1 x Egg, lightly beaten

Инструкции

  1. WHOLE GREEN CHILES - Poblano or possibly other mild pepper, about 7 inches
  2. (18cm) long, roasted or possibly grilled and softened in a bag, seeded and peeled (or possibly substitute canned). CHIHUAHUA, Monterey Jack, or possibly other mild white Cheddar cheese, shredded. PUFF PASTRY, ready-made phyllo leaves, or possibly the 10x14" sheet; the kind you can stack or possibly roll to a 1/8-inch thickness.
  3. Stuff chiles with cheese and close the seam by overlapping the sides slightly.
  4. 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 sufficient pastry to completely wrap the chile.
  5. 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 min.
  6. Preheat oven 400F/200C/Gas 6. Brush pastry with egg and bake for 20 min. Reduce heat to 350F/180C/Gas 4 and make another 10 min or possibly till the pastry is golden brown grown. Serve with a fresh tomato salsa.
  7. About