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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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
Directions
Step 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
Peel the skins off the poblano peppers, remove the seeds, and dice them into small pieces.
Step 4
In a mixing bowl, combine the diced poblanos, Monterey Jack cheese, cream cheese, cumin, garlic powder, salt, and black pepper. Mix until well combined.
Step 5
On a lightly floured surface, roll out the puff pastry sheets and cut them into 3-inch squares.
Step 6
Place a small spoonful of the cheese and poblano mixture onto the center of each puff pastry square.
Step 7
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.
Step 8
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.
Step 9
Place the filled pastry triangles onto the prepared baking sheet, spaced about 1 inch apart.
Step 10
Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden brown and puffed.
Step 11
Remove from the oven and let cool for a few minutes before serving. Enjoy your Chiles Relleno Puffs hot or warm!
Nutrition Facts
| Serving size | (1025.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3793.4 |
| Total Fat 271.0g | 0% |
| Saturated Fat 99.3g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 451.4mg | 0% |
| Sodium 4731.0mg | 0% |
| Total Carbohydrate 290.5g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 20.9g | |
| Protein 79.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1098.0mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 1396.2mg | 0% |
Source of Calories