Pueblo Chile Puff Pastry
Treat your taste-buds to the savory flavors of Pueblo Chile Puff Pastry! Forget the hassle of complex recipes and discover how to easily make this traditional Southwest flavor anytime.
- Preheat your Yoder Smokers YS640 to 425°F. Place the garlic cloves in a pouch made of aluminum foil. Add a couple of tablespoons of olive oil to the pouch. Roast in the cooker until tender, 20-30 minutes. Remove from pouch and dice.
- Mix together the cream cheese, cheddar, bacon, Cattleman’s Grill Steakhouse Seasoning and garlic. Fill the pepper halves with the mixture.
- Unfold the thawed pastry sheet and place 4-5 stuffed peppers stuffing side down on the pastry. Using a paring knife, cut the dough around the peppers. Wrap pastry around stuffed peppers and arrange on a baking sheet.
- Whisk together egg and milk. Brush egg mixture over poppers. Bake until golden brown, about 40 minutes.
With a fresh batch of Pueblo chiles from Colorado, we’ve been throwing chiles at anything we consume. These chiles, similar to New Mexico’s Hatch chile, have great flavor and medium heat. Of course there are varying levels of heat available in Pueblos or Hatch chiles, but these are somewhere between an Anaheim and a Jalapeño. Choose your chiles according to you or your guests’ tastes and tolerances.
- Serving Size
- 11.75 oz
- per serving
- 20 grams
- 48 grams
- 55 grams
- 1933 milligrams