Cheese-stuffed poblano chiles in pastry (rellenos)
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Cheese-stuffed poblano chiles in pastry (rellenos)
  Poblano    Chiles    Appetizers  
Last updated 6/12/2012 1:13:05 AM. Recipe ID 41343. Report a problem with this recipe.
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      Title: Cheese-stuffed poblano chiles in pastry (rellenos)
 Categories: Mexico, Appetizer, Whole chile
      Yield: 8 Servings
 
      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 




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Recipe ID 41343 (Apr 03, 2005)

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