Chile Relleno in a Blanket
Elevate your next dinner with 'Chile Relleno in a Blanket,' a creative spin on the classic Mexican dish that's sure to impress! Roasted poblano peppers are stuffed with a luscious blend of Monterey Jack and cream cheese, then wrapped in buttery puff pastry for the ultimate crispy, golden crust. Perfectly seasoned with a touch of salt and black pepper, this dish delivers bold, smoky flavors encased in a flaky, melt-in-your-mouth package. It’s surprisingly easy to prepare, with just 25 minutes of hands-on time, making it an ideal choice for weeknight dinners or entertaining guests. Serve these savory bundles fresh out of the oven with a sprinkle of cilantro for an irresistible appetizer or main course that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 8 ounces Monterey Jack cheese
- 4 ounces Cream cheese
- 2 sheets Puff pastry sheets
- 1 large Egg
- 1 tablespoon Water
- 2 tablespoons Cilantro (optional, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Place the poblano peppers directly over an open flame or under the broiler, turning frequently, until the skin is charred and blistered all over, about 5-7 minutes.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skin.
Carefully peel the charred skin off the peppers, then make a small slit down one side of each pepper. Remove the seeds and membranes while keeping the peppers intact. Set aside.
In a medium bowl, combine the Monterey Jack cheese, cream cheese, salt, and black pepper. Mix until smooth.
Stuff each roasted poblano pepper with the cheese mixture, being careful not to overfill.
Lightly flour a clean surface and roll out the puff pastry sheets. Cut each sheet in half to create four equal rectangles.
Place one stuffed pepper diagonally on each rectangle of puff pastry. Fold the corners over the pepper to form a neat bundle and pinch the seams to seal.
In a small bowl, whisk the egg with the water to create an egg wash. Brush the egg wash over each puff pastry bundle for a golden finish.
Place the bundles on the prepared baking sheet, seam-side down. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 411 mg | 32% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
