INGREDIENTS

INSTRUCTIONS

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
570    each (65% cff)
SOURCES: "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. Pat Hanneman's private collection.
Recipe by: Mexican Gourmet (1995)
Posted to MasterCook Digest by kitpath@earthlink.net on Nov 01, 1998,
converted by MM_Buster v2.0l.

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