Poblano Chili Covered with Puff Pastry

La Cocina Mexicana de Pily
Poblano Chili Covered with Puff Pastry


Add a little bit of spice and excitement to your dinner table with this recipe for Poblano Chili Covered with Puff Pastry. Stuffed with chopped walnuts, each poblano chili is wrapped in a blanket of puff pastry and baked until golden. This recipe includes a recipe for a smooth and slightly sweet cinnamon and tomato sauce to serve with these walnut stuffed Poblano Chili Covered with Puff Pastry. To plate spread a spoonful of sauce on the plate and place a puff pastry pepper on top.


  • 1 cup walnuts
  • 4 poblano (chilis; roasted, deveined, and seeded)
  • 400 grams puff pastry
  • 1 eggs (lightly beaten)
  • 4 tomatoes (ripe saladette)
  • 2 cinnamon sticks
  • water
  • salt
  • sugar


  1. 1Preheat the oven to 300 degrees Celsius.
  2. 2Crush the nuts in the blender or food processor.
  3. 3Fill the chilis with the nuts.
  4. 4Stretch the puff pastry on a flat surface until it is thin.
  5. 5Place each chili over the puff pastry. Using a knife, cut a square large enough to cover each chili.
  6. 6Wrap each chili with the puff pastry. Seal the borders by brushing with egg.
  7. 7Place the chilies with the border facing down on a greased baking tray. Brush the surface of each chili with the egg.
  8. 8Bake for 10 minutes.
  9. 9Lower the temperature to 180 C and continue to bake until golden brown on the outside.
  10. 10In a saucepan, add the tomatoes, 1 stick cinnamon, and water.
  11. 11Once the tomatoes are cooked, place in the blender and puree until smooth. Sift the sauce.
  12. 12In another saucepan, add the sauce. Season with salt and sugar and heat over medium heat. Add the other stick cinnamon.
  13. 13To plate, pour some of the sauce and place a chili on top.
  14. 14Serve.
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