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 oz. goat cheese
- 1 lime, juice and zest
- 1 Tablespoon fresh cilantro, chopped
- Pinch of salt
- 5 poblano chiles, 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 chile half with 2 teaspoons of the goat cheese mixture. Roll chile around the cheese mixture. Cover and refrigerate while preparing Phyllo.
Place one sheet of Phyllo on counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire Phyllo sheet with cooking spray. 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 two more times (12 rectangles total). Place one cheese filled chile 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 chile in the Phyllo and continue rolling tightly to the end of the Phyllo strip. Repeat with all the cheese filled chiles. Reroll unused sheets and wrap in plastic for later use.
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 chile: Set oven to broil. Place the chiles on a baking sheet and put under the broiler until the skin is charred. Rotating the chiles helps with even charring. Total time of about 5 minutes. Remove the chiles 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 chile at a time, remove the skin and seeds from the chiles over the strainer. Quickly rinse just to get all the skin and seeds off. Dry on paper towels.