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Goat Cheese Stuffed Chile Phyllo Rolls

Total Time: 45 MIN Makes: 12 appetizers
Prep Time: 35 MIN Cook Time: 10 MIN

Mild poblano peppers and creamy goat cheese offer a flavorful combination in these appetizers featuring a flaky phyllo wrap.

  • 12 sheets Athens® Phyllo Dough, (9″x14″), thawed
  • 4 ounces goat cheese
  • 1 lime, juice and zest
  • 1 tablespoon fresh cilantro, chopped
  • Pinch of salt
  • 5 poblano chilies, de-skinned, seeded, divided into 10 halves
  • Cooking spray


Thaw one roll of phyllo, following thawing instructions on package.
In a small mixing bowl, combine goat cheese, lime juice, zest, cilantro, and salt. Mix thoroughly. Fill each chili half with 2 teaspoons of the goat cheese mixture. Roll chili around the cheese mixture. Cover and refrigerate while preparing Phyllo.

Unroll and remove 12 sheets of phyllo, cover with plastic wrap and then a slightly damp towel to prevent drying out. Reroll unused phyllo sheets and follow storing instructions on package.  Place one sheet of phyllo on work surface. Lightly coat the entire phyllo sheet with cooking spray. Layer and repeat with three more sheets of phyllo, but do not spray the top layer of phyllo. Cut the layered phyllo set into 4 equal rectangles. Repeat entire procedure two more times, yielding 12 rectangles total. Place one cheese filled chili about 1-1/2” from the short edge of the phyllo. Fold the long sides towards the center of the roll. Begin rolling cheese filled chili in the phyllo and continue rolling tightly to the end of the phyllo strip. Repeat with all the cheese filled chilies.

Arrange on a baking tray. Bake in a preheated 400°F oven for 10 minutes. Let stand for 2-3 minutes before serving.
*To de-skin and seed a chili: Set oven to broil. Place the chilies on a baking sheet and put under the broiler until the skin is charred. Rotating the chilies helps with even charring. Total time of about 5 minutes. Remove the chilies from the oven and transfer to a bowl. Tightly seal the bowl with plastic wrap for 10 minutes. Place a strainer in the sink. One chili at a time, remove the skin and seeds from the chilies over the strainer. Quickly rinse just to get all the skin and seeds off. Dry on paper towels.