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Recipe Name: Cheese-stuffed Poblano Chiles In Pastry (rellenos) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 8

8 Poblano peppers, fresh
16 Ounce(s) Chihuahua, or other white
16 Ounce(s) Puff pastry sheets
1 Egg, lightly beaten
5 each, 65% cff
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 "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

Nutrition (calculated from recipe ingredients)
Calories: 413
Calories From Fat: 253
Total Fat: 28.3g
Cholesterol: 42mg
Sodium: 475.2mg
Potassium: 69.8mg
Carbohydrates: 26.5g
Fiber: <1g
Sugar: <1g
Protein: 13.1g

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