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.

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Step 2

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.

Step 3

Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skin.

Step 4

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.

Step 5

In a medium bowl, combine the Monterey Jack cheese, cream cheese, salt, and black pepper. Mix until smooth.

Step 6

Stuff each roasted poblano pepper with the cheese mixture, being careful not to overfill.

Step 7

Lightly flour a clean surface and roll out the puff pastry sheets. Cut each sheet in half to create four equal rectangles.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, before serving.

Nutrition Facts

Serving size	(929.8g)

Amount per serving	% Daily Value*
Calories	2088.2

Total Fat 171.3g	0%
Saturated Fat 78.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 535.7mg	0%
Sodium 3597.8mg	0%
Total Carbohydrate 92.7g	0%
Dietary Fiber 9.9g	0%
Total Sugars 22.8g
Protein 73.1g	0%

Vitamin D 53.8IU	0%
Calcium 1637.7mg	0%
Iron 6.0mg	0%
Potassium 1552.1mg	0%

*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.

Source of Calories

Fat: 69.9%

Protein: 13.3%

Carbs: 16.8%