About this recipe
This recipe for stuffed poblano pepper in puff pastry is a game-changer! It’s perfect if you love chile relleno but want a non-fried recipe. It’s baked, crispy, and wrapped in flaky puff pastry, making it an easy and elegant dish for lunch or dinner. Plus, it’s vegetarian or vegan, depending on your ingredients.
Why You’ll Love This Recipe
- Perfect for meal prep – make ahead and bake when ready. You can freeze them and thaw them when you need to eat.
- Baked, not fried – a lighter take on the traditional chiles rellenos.
- Flaky puff pastry gives a delicious golden crust.
- Customizable filling – use quinoa, white rice, and pecans, or no nuts or your favorite mix.
What Is a Stuffed Poblano Pepper in Puff Pastry?
A stuffed poblano pepper in puff pastry is a roasted, peeled poblano pepper filled with a savory mixture, then wrapped in puff pastry and baked until golden and crisp. Think of it as a fusion between traditional Mexican chiles rellenos and a flaky, buttery pastry.
Ingredient notes
- Brown rice, white rice, or quinoa
- Grated cheese, use your favorite type, but look for one that melts and has great flavor.
- Pecans or walnuts
- Puff pastry
Tips & Tricks
- Flour your surface lightly before rolling the puff pastry to prevent sticking.
- Cut the pastry into rectangles or triangles to avoid excess dough.
- Use a cheese that melts well for a creamy, flavorful filling.
- No need for toothpicks to close the poblanos—puff pastry holds everything together!
What to Serve with Stuffed Poblano Pepper in Puff Pastry
For a complete meal, serve with refried beans or a salad and a simple vinaigrette. They are also very tasty if you accompany them with an oven-roasted vegetable.
Puff Pastry Chiles Rellenos (Vegetarian)
This recipe for stuffed poblano peppers wrapped in puff pastry is going to become your favorite stuffed poblano pepper recipe. It is a vegetarian dish that is perfect for lunch or dinner. Easy to make and always a hit!
Equipment
Ingredients
- 4 to 6 medium poblano peppers
- 1½ cups cooked brown rice
- 1 cup shredded cheese Monterey Jack, Mozzarella, White Cheddar, or your favorite melting cheese
- ½ cup chopped walnuts or pecans
- Salt to taste
- 400 g puff pastry
- All-purpose flour as needed for rolling out dough
- 1 egg beaten (for brushing, or use milk for a lighter option)
Instructions
- Roast the poblano peppers in the oven or on the stove until the skin blisters. Let them steam in a covered bowl, then carefully peel and devein, making a thin slit in the middle without cutting all the way through.
- Prepare the filling by mixing the cooked rice, shredded cheese, and chopped walnuts. Season with a pinch of salt.
- Roll out the puff pastry on a lightly floured surface and cut it into rectangles or triangles, depending on the number of chiles.
- Wrap the stuffed poblanos in the puff pastry, sealing the edges with your fingers.
- Brush with a beaten egg or milk to create a golden crust.
- Bake at 350ºF (180ºC) for 20-25 minutes, or until golden and crispy.
Notes
- Cheese Options: Monterey Jack, Mozzarella, White Cheddar, or any cheese that melts well.
- For a vegan version, brush with milk instead of an egg wash.
- Make-Ahead Tip: You can prepare the stuffed poblanos ahead of time and bake them when ready.
Nutrition
Serving: 1pieceCalories: 562kcalCarbohydrates: 67gProtein: 16gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 364mgPotassium: 288mgFiber: 5gSugar: 2gVitamin A: 220IUVitamin C: 6mgCalcium: 250mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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