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Add a photoServings: 8
Ingredients
- 8 x Poblano peppers, fresh
- 16 ounce Chihuahua, or possibly other white cheese
- 16 ounce Puff pastry sheets
- 1 x Egg, lightly beaten
Directions
- WHOLE GREEN CHILES - Poblano or possibly other mild pepper, about 7 inches
- (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.
- 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 sufficient 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 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 156 | 71% |
| Total Fat 17.38g | 22% |
| Saturated Fat 10.85g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 358mg | 15% |
| Potassium 37mg | 1% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.19g | 2% |
| Protein 12.92g | 21% |
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