Poblano Chile Cheese Rolls

These have two of my favorite flavors: cheesy and crispy! Have some fun with this one and get creative on me!

Ingredients:

4 large poblano peppers

I can prepared Spanish rice (or 2 cups homemade Spanish rice)

½ c frozen and thawed corn (use fresh off the cob if you have it, but don’t knock yourself out)

½ teaspoon hot sauce

½ teaspoon salt

½ teaspoon black pepper

1 8-ounce block of Monterey jack cheese, cut into 16 pieces

32 sheets of phyllo dough

Butter flavored cooking spray

To dip:

Guacamole, sour cream and/or salsa or enchilada sauce. Totally optional and up to you.

Directions:

Cut off the tops of the poblanos and pull out the seeds through the opening, leaving the peppers whole (f you have some nice, meaty flesh from the tops, chop it finely and throw in with the rice). Throw the peppers on a medium hot grill or under the broiler until charred all over and then place in a plastic bag. Close the plastic bag and allow the peppers to steam for about ten minutes. While the peppers are cooling, get out a big baking sheet and line with foil. Spray with cooking spray. Preheat the oven to 350 degrees F.  Mix the Spanish rice, corn, hot sauce, salt and pepper together in a bowl and set aside.

Rinse the peppers under cool water while rubbing the charred skin off with your hands. Pat the peppers dry with paper towels. Slice the peppers open and cut into four lengthwise strips per pepper.

Place two sheets of phyllo on your work surface with the short side toward you. Cover the rest of the phyllo with a damp cloth to prevent drying. Place one of your poblano slices on the short end of the phyllo nearest you. Spread 2 tablespoons rice mixture over the pepper and place 1 piece of cheese on top of that. Roll up the phyllo to the end, tucking  the ends under when done. Place seam side down on the baking sheet and cover with a damp cloth. Repeat with remaining rolls. When all the rolls are on the sheet, spray the tops with cooking spray and bake in the preheated oven for 40 minutes (turning the sheet once halfway through) or until golden. Let cool 10 minutes on the sheet and then lift them one by one onto a plate,  slice in half on a diagonal and serve hot or warm with dips.

Get creative on me: Don’t have phyllo-use tortillas. Leave out the corn if you don’t like it. Want it spicier? Use pepperjack cheese and maybe add a chopped chipotle in adobo to the rice mix. Don’t want to roast the peppers? No problem, just slice them up fresh. Like cilantro, add it, friend, add it!