Chiles Relleno Puffs
Golden, flaky, and packed with bold, zesty flavors, Chiles Relleno Puffs are your next must-try appetizer or snack. This recipe combines the smoky heat of roasted poblano peppers with the creamy decadence of Monterey Jack and cream cheese, all seasoned with a touch of cumin and garlic for a flavor-packed filling. Encased in buttery puff pastry, these irresistible hand-held bites are baked to perfection, delivering a delightful crunch with every bite. Ready in under an hour, these make-ahead-friendly puffs are ideal for parties, game-day spreads, or whenever a craving for a Southwest-inspired treat strikes. Whether enjoyed fresh out of the oven or slightly warm, Chiles Relleno Puffs will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 large Poblano peppers
- 1 package Puff pastry sheets
- 1 cup Monterey Jack cheese
- 4 ounces Cream cheese
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 large Egg
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel the skins off the poblano peppers, remove the seeds, and dice them into small pieces.
In a mixing bowl, combine the diced poblanos, Monterey Jack cheese, cream cheese, cumin, garlic powder, salt, and black pepper. Mix until well combined.
On a lightly floured surface, roll out the puff pastry sheets and cut them into 3-inch squares.
Place a small spoonful of the cheese and poblano mixture onto the center of each puff pastry square.
Fold the puff pastry squares diagonally to form a triangle and press the edges to seal. Use a fork to crimp the edges for extra security.
In a small bowl, whisk the egg with the tablespoon of water to create an egg wash. Brush the egg wash over the tops of the puff pastry triangles.
Place the filled pastry triangles onto the prepared baking sheet, spaced about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden brown and puffed.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Chiles Relleno Puffs hot or warm!
Nutrition Facts
Calories |
3793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.0 g | 347% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.9 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1098 mg | 84% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1396 mg | 30% | |
*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.
