MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese-Stuffed Poblano Chilies in Pastry (Rellenos)
 Categories: Five, Latino, Chilies, Cheese, Pastry
      Yield: 8 Servings

      8 lg Poblano peppers; fresh
     16 oz Chihuahua or other white
           - cheese
     16 oz Puff pastry sheets
      1 lg Egg; lightly beaten

  WHOLE GREEN CHILIES - Poblano or other mild pepper, about
  7" (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 10" x 14"
  sheet; the kind you can stack or roll to a 1/8" thickness.

  Stuff chilies with cheese and close the seam by overlapping
  the sides slightly.

  Roll out the pastry to a thickness of about 1/8" (3 mm).
  Place a chile, seam side down, onto the pastry and cut around
  it with a sharp knife, allowing enough pastry to completely
  wrap the chile.

  Wrap the chile, sealing the pastry edges with water. Repeat
  with remaining chilies. Place on greased cookie sheet, seam
  side down, and allow to rest for about 30 minutes.

  Preheat oven 400+.F/200+.C/Gas 6. Brush pastry with egg and
  bake for 20 minutes. Reduce heat to 350+.F/180+.C/Gas 4 and
  make another 10 minutes or until the pastry is golden grown.

  Serve with a fresh tomato salsa.

  "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

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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