If you ever made Chile Reyenos you know how much labor goes into making them, its almost like your going to war with a Poblano Pepper! First of all, I don’t have the patience or arm strength to beat egg whites to death. I want to eat, not workout. Then, when you finally get your peppers covered in egg and placed in the pan it falls right off! Not to mention, I HATE the aftermath of frying them. I’m left with tiny burn marks on my arms from oil popping all over the place, (I always forget to use the pan lid as a shield) and your clothes, hair, towels, pillows, curtains I mean EVERYTHING in your house smells like cooking oil. I’m not about that life. That smell is my biggest pet peeve. Just because I’m Mexican doesn’t mean I have to smell like a greasy tortilla chip!!!!! And the smell last for days. All that work for five cheesy, glorious bites of a stuffed pepper.
So to avoid injury and a workout, I decided to wrap my chiles with dough. Yes I know I’m a genius. I’ve made them this way with three different types of dough, Puff Pastry, Phyllo dough, and Crescent rolls which is what I used today. Each gives the pepper a different texture and flavor. The puff pastry gives a sweeter flavor and crispness, Phyllo dough turns into a delicate flakey crust, and the crescent roll is soft and buttery. My favorite of the three is the Puff Pastry it’s all three rolled into one! There still are some technical steps to make Chile Reyenos, but it’s so worth it. Trust me this is so much easier, and you wont even miss the egg coating. You’ll never want to eat it any other way again.
Ingredients:
- Poblano Pepper’s as many as you need, or can eat
- Queso Fresco- Mexican crumbling cheese
- Queso Chiuaua- Mexican melting cheese
- Crescent rolls- I used 2 triangle pieces for each pepper
If using any of the next of items you will need extra ingredients.
- Puff Pastry- if your going this route you’ll need one beaten egg to seal pastry.
- Phyillo dough- you will need to use olive oil or butter in between each sheet
- Directions: pre-heat: oven 350˙
- Roast the peppers. I just throw them on top of the stove turning them till they are burnt. Your home will smell d
- Place the peppers in a Ziploc bag; the steam will loosen the skin of the pepper. Leave in bag for about five minutes.
- Peel burnt skin off pepper- I like to use a butter knife just scrape skin off.
Deseed- make incision big- enough to take out the seeds- becareful you don’t cut through whole pepper the goal is to stuff them.
- Stuff – I like to use 2 different cheeses, use as much as you want!
- Wrap- whichever dough you plan on using wrap around pepper so that the incision is closed and covered.
- Bake- 15 minutes or until golden brown.
- Serve with any side you want, I went for a salad and quinoa.
- Enjoy & Thank me later.
coldfishie 
How delicious!
I’ve tired each and my fav is in the following order: 1) puff pastry; phyllo 3) crescent. As the prep process begins, the house permeates w/the smell of peppers then what soon follows that aroma is the dough baking, mmmmmmmm… Look thru the oven glass and you see the crust getting toasty; the cheeses beginning to spill over; and your mouth is watering in anticipation of what’s to come. I usually benefit from Alex’s work in the kitchen, but I can say that she makes cooking look easy for anybody to accomplish — I’m hopingsure you’ll find this true when you try it for yourself!