EspañolA Poblano Pepper Galette makes the perfect, easy-to-assemble meal for your family’s, and our family’s, busy lifestyle. It features crunchy phyllo dough topped with roasted poblano pepper, corn, red onion and cheese. Yum!
Sponsored by Easy Home Meals
I like to have a meal in my bag of tricks that I can put together conveniently, say right out of the freezer or refrigerator, and in a flash, but still looks and tastes special. This one fits that bill.
Who can resist its flaky, crispy crust, covered with pungent poblano pepper strips, sweet corn, fragrant onion and creamy cheese? It’s an easy, fast, meatless meal that looks like you’ve worked on it for hours, but takes just minutes to assemble.
If you are exploring new foods, and you’re not familiar with Poblano peppers, they are milder than many of the more well-known peppers, roughly half the heat of a jalapeño, for instance.
Poblano peppers already get star billing in many Mexican households each September. Several traditional dishes served for Mexican Independence Day and Hispanic Heritage Month feature them every year, so this Galette fits in with that tradition, too
What is a Galette?
A galette is a kind of tart. What I like about it is it always looks rustic, which means I don’t need a special pan, and I can form it with my fingers. It doesn’t look perfect, but that is part of its charm.
About the Ingredients
The whole point of this post is to inspire us all to explore new and delicious foods, but make them convenient and easy to assemble, too. I’ve mentioned many times how I love phyllo dough. Phyllo makes it so easy to create new and yummy recipes.
The Athens Phyllo Dough, the Borden Taco cheese, the Borden Mozzarella & Provolone and the Birds Eye Steamfresh Super Sweet Corn all can be found in the frozen or dairy aisles at your supermarket.
You can keep them on hand for whenever you’re inspired to assemble this delicious galette for an easy, convenient, delicious, and might I add, beautiful, home-cooked meal.
The recipe requires just 8 phyllo dough sheets, so you can either wrap up the remaining 10 and freeze them, or use them to make my churro rolls or my chorizo potato bites with salsa verde.
If you make your own poblano pepper galette be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have the chance to share it as well.
Poblano Pepper Galette
Prep time: 7 min – Start to finish: 45 min
Ingredients
- 8 Athens® Phyllo dough sheets thawed*
- ⅓ cup olive oil
- 1 garlic clove, finely chopped
- Pinch of salt
- Fresh ground pepper to taste
- 2 poblano peppers, peeled (learn how to do that here)
- ½ white onion, sliced
- 2 cups Borden® Taco Cheese
- ¾ cup Borden® Mozzarella & Provolone Cheese
- ½ cup Birds Eye® Steamfresh Selects Super Sweet Corn kernels
Equipment
- Parchment Paper
- Kitchen brush
- 1 (13×17”) baking sheet
- Cutting boards
- Knife
- Measuring cups
- Plastic wrap
- A kitchen towel, wet
* Thaw the phyllo dough sheets according to the directions on the package. Then bring it to room temperature but don’t take them out of the plastic wrapping until you are ready to use them.
Pre-heat oven at 375° F. (190° C.).
Wisk together olive oil, garlic, salt and pepper.
Spread a large sheet of parchment paper out on a clean surface. Open the phyllo dough wrapping and carefully unroll the sheets. Cover with plastic wrap and then with the wet kitchen towel to avoid it drying out while you are working with it.
Take one phyllo dough sheet and place on the parchment paper. The phyllo dough is very thin and it may break when you pick it up. No worries, just put the parts together and keep going, everything will be ok in the end.
Don’t forget to cover the dough that’s waiting to be used with plastic wrap and a towel every time you get a new sheet.
With the kitchen brush spread a thin layer of the oil mixture on the phyllo dough sheet you’re working with, make sure to get the edges as well.
Layer with another phyllo sheet, brush with oil and repeat until you are done with 7 sheets. The 8th sheet will be a little different. Don’t brush the oil on the whole surface, just at the ends of each side (see video above).
Then fold the sides about ½ inch towards the center to create a border and place the galette on a baking sheet. This is how it looks before baking:
Bake for 8 minutes or until lightly browned.
While phyllo dough is baking, seed and slice the poblano pepper in strips.
Carefully take phyllo dough out of the oven. Layer with the taco cheese, then poblano pepper strips, then onion, then the mozzarella & provolone cheese blend and finish with the frozen corn kernels.
Bake 12-14 minutes or until cheese has melted. If you’re feeling particularly adventurous, you can try spreading a layer of cheese between the 4th and 5th sheets!
Enjoy!
More Easy to Assemble Family Meals
I invite you to check out both your freezer and fridge right now. You might be surprised by how many easy-to-assemble, family meals like this one you can create with just a few ingredients. Be sure to come back and share your creations with us. And don’t forget to tag them with the #mamalatinatips hashtag, so we all can see and share your amazing creations, too.
For even more culinary inspiration and recipes, be sure to check out the delicious ideas at Easy Home Meals, our “Cool Food Panel” board on Pinterest, and follow the #EasyHomeMeals hashtag on social media.
Provecho!
Print the Poblano Pepper Galette
Poblano Pepper Galette
Ingredients
- 8 Athens® Phyllo dough sheets thawed*
- ⅓ cup olive oil
- 1 garlic clove finely chopped
- Pinch salt
- Fresh ground pepper to taste
- 2 poblano peppers peeled (learn how to do that here)
- ½ white onion sliced
- 2 cups Borden® Taco Cheese
- ¾ cup Borden® Mozzarella & Provolone Cheese
- ½ cup Birds Eye® Steamfresh Selects Super Sweet Corn kernels
Utensilios
- Parchment paper
- Kitchen brush
- 1 (13×17”) baking sheet
- Cutting boards
- * Measuring cups
- Plastic wrap
- A kitchen towel, wet
Instructions
- * Thaw the phyllo dough sheets according to the directions on the package. Then bring it to room temperature but don’t take them out of the plastic wrapping until you are ready to use them.
- Pre-heat oven at 375° (190° C.).
- Wisk together olive oil, garlic, salt and pepper.
- Spread a large sheet of parchment paper out on a clean surface. Open the phyllo dough wrapping and carefully unroll the sheets. Cover with plastic wrap and then with the wet kitchen towel to avoid it drying out while you are working with it.
- Take one phyllo dough sheet and place on the parchment paper. The phyllo dough is very thin and it may break when you pick it up. No worries, just put the parts together and keep going, everything will be ok in the end.
- Don’t forget to cover the dough that’s waiting to be used with plastic wrap and a towel every time you get a new sheet.
- With the kitchen brush spread a thin layer of the oil mixture on the phyllo dough sheet you’re working with, make sure to get the edges as well.
- Layer with another phyllo sheet, brush with oil and repeat until you are done with 7 sheets. The 8th sheet will be a little different. Don’t brush the oil on the whole surface, just at the ends of each side (see video).
- Then fold the sides about ½ inch towards the center to create a border and place the galette on a baking sheet. This is how it looks before baking:
- Bake for 8 minutes or until lightly browned.
- While phyllo dough is baking, seed and slice the poblano pepper in strips.
- Carefully take phyllo dough out of oven. Layer with the Taco cheese, then poblano pepper strips, then onion, then the mozzarella & provolone cheese blend and finish with the frozen corn kernels.
- Bake 12-14 minutes or until cheese has melted. If you’re feeling particularly adventurous, you can try spreading a layer of cheese between the 4th and 5th sheets!
Nutrition
Notes
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