Chiles Rellenos Puffs
Elevate your appetizer game with these irresistible Chiles Rellenos Puffs, a modern twist on the classic Mexican dish! Roasted poblano peppers bring a smoky depth of flavor, perfectly complemented by a creamy blend of tangy cream cheese, sharp cheddar, and aromatic spices like cumin and garlic powder. Encased in buttery, golden puff pastry, each bite is a delightful mix of flaky, smoky, and cheesy goodness. These portable bundles are not only visually impressive but also incredibly easy to make, thanks to frozen puff pastry sheets—perfect for busy cooks. Serve them warm at your next party, or enjoy them as a satisfying snack with a sprinkle of fresh cilantro for a vibrant finish. With their quick prep time, bold flavors, and flaky decadence, these puff pastry chiles rellenos are guaranteed to become a crowd-pleaser!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 4 ounces Cream cheese
- 1 cup Shredded cheddar cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 sheets Frozen puff pastry sheets
- 1 large Egg
- 1 tablespoon Water
- 2 tablespoons Chopped fresh cilantro
- 1 tablespoon Oil for roasting (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a nonstick silicone mat.
Roast the poblano peppers directly over a gas flame, grill, or under the broiler until the skins are charred and blistered, about 5-7 minutes per side. Optionally, brush the peppers with oil before roasting for added flavor.
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes, then peel off the charred skins, remove the seeds and stems, and slice the peppers into thin strips.
In a medium bowl, mix cream cheese, shredded cheddar cheese, garlic powder, ground cumin, salt, pepper, and chopped fresh cilantro until well combined.
Dust your work surface lightly with flour and unfold the puff pastry sheets. Roll each sheet out slightly to smooth out creases and cut each sheet into 4 equal squares (8 squares total).
Place a small amount of the cheese mixture (about 2 tablespoons) and a few poblano strips in the center of each puff pastry square.
Fold the corners of each square over the filling to form a bundle. Pinch the edges to seal tightly.
Place the assembled puffs on the prepared baking sheet, seam-side down, leaving space between them.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the puffs with the egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the puffs are golden brown and flaky.
Allow the puffs to cool for 5 minutes before serving. Enjoy them warm as an appetizer or snack.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 22.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1012 mg | 78% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1445 mg | 31% | |
*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.
