Saturday, April 23, 2005

Chili Rellenos En Croute With Tomato Cilantro Sauce

CHILI RELLENOS EN CROUTE WITH TOMATO
CILANTRO SAUCE

4 poblano chili peppers
1 box whole wheat filo pastry
8 oz. goat cheese
12 oz. Jack cheese
2 sticks melted butter

SAUCE:

16 Roma tomatoes, diced
1 lg. Spanish onion, diced
4 bunches cilantro
1 tbsp. olive oil
Salt to taste

Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mixture, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Fold in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 minutes.

SAUCE: Saute onion in olive oil until clear, then add tomatoes and cook another 5-10 minutes until liquid evaporated. Add salt and chopped cilantro. To serve, place sauce on plate and add chili rellenos. Serve with rice.

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