Poblano Chili Covered With Puff Pastry

1. 1

   Preheat the oven to 300 degrees Celsius.

2. 2

   Crush the nuts in the blender or food processor.

3. 3

   Fill the chilis with the nuts.

4. 4

   Stretch the puff pastry on a flat surface until it is thin.

5. 5

   Place each chili over the puff pastry. Using a knife, cut a square large enough to cover each chili.

6. 6

   Wrap each chili with the puff pastry. Seal the borders by brushing with egg.

7. 7

   Place the chilies with the border facing down on a greased baking tray. Brush the surface of each chili with the egg.

8. 8

   Bake for 10 minutes.

9. 9

   Lower the temperature to 180 C and continue to bake until golden brown on the outside.

10. 10

    In a saucepan, add the tomatoes, 1 stick cinnamon, and water.

11. 11

    Once the tomatoes are cooked, place in the blender and puree until smooth. Sift the sauce.

12. 12

    In another saucepan, add the sauce. Season with salt and sugar and heat over medium heat. Add the other stick cinnamon.

13. 13

    To plate, pour some of the sauce and place a chili on top.

14. 14

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.