This is a print preview of "Chili Rellenos En Croute With Tomato Cilantro Sauce" recipe.

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

Chili Rellenos En Croute With Tomato Cilantro Sauce
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  Servings: 12

Ingredients

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

Directions

  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.