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Receta Chili Rellenos En Croute With Tomato Cilantro Sauce
by CookEatShare Cookbook

Chili Rellenos En Croute With Tomato Cilantro Sauce
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Ingredientes

  • 4 poblano chili peppers
  • 1 box whole wheat filo pastry
  • 8 ounce. goat cheese
  • 12 ounce. Jack cheese
  • 2 sticks melted butter

Direcciones

  1. Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mix, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Mix in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 min.
  2. SAUCE: Saute/fry onion in extra virgin olive oil till clear, then add in tomatoes and cook another 5-10 min till liquid evaporated. Add in salt and minced cilantro. To serve, place sauce on plate and add in chili rellenos. Serve with rice.