Poblano Pepper Galette

Esta entrada también está disponible en: Español

A Poblano Pepper Galette makes the perfect, easy to assemble meal for your family’s, and our family’s, busy Fall lifestyle. 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.

poblano pepper galette

Thanks to the NFRA for making this Poblano Pepper Galette post possible. My comments, opinions and love for easy to assemble family meals are my own.

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. 

3 poblano peppers

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

One slice of poblano pepper galette

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. 

box of Athens Phyllo Dough, bag of birds eye corn, borden cheese and poblano chiles

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

onions, poblano peppers, garlic, cheese and olive oil

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. 

Olive oil and garlic

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:

sheets of phyllo dough 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!

poblano pepper, onion and corn galette

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
5 from 17 votes

Poblano Pepper Galette

Prep Time7 mins
Cook Time38 mins
Total Time45 mins
Servings: 8 slices
Calories: 296kcal

Ingredients

  • 8 Athens® Phyllo dough sheets thawed*
  • 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

Equipment

  • Parchment paper
  • Kitchen brush
  • 1 (13×17”) baking sheet
  • Cutting boards
  • Knife
  • * 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

Nutrition Facts
Poblano Pepper Galette
Amount Per Serving
Calories 296 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 33mg11%
Sodium 347mg15%
Potassium 141mg4%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 345IU7%
Vitamin C 25mg30%
Calcium 288mg29%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner
Cuisine: Mexican
Keyword: recipes with phyllo dough, recipes with poblano peppers
Author: Silvia

Notes

* 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.

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Monica Y
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Monica Y

That looks really good, I need to try this recipe soon, sounds very interesting

Dani Flanders
Guest
Dani Flanders

OMG. That crust is what dreams are made of! I will definitely have to try this recipe out!

LavandaMichelle
Guest
LavandaMichelle

These look so delicious, I’d love to try some of these sometime.

Candace Hampton
Guest
Candace Hampton

I’m usually busy, so I don’t like spending too much time in the kitchen. Fast and easy recipes are a blessing in my life! This one only takes 7m of prep time and the rest is easy peasy!! Can’t wait to try it and show it off!

Arianna Lynne
Guest
Arianna Lynne

This recipe looks amazing! It looks simple, yet filling. I’ll have to give it a try!

Enriqueta E Lemoine
Guest
Enriqueta E Lemoine

I’m running to the store to buy phyllo! You have drooling with this poblano galette!

Laura Rodriguez
Guest
Laura Rodriguez

What a nice meal to share with my family. We all love all the ingredients! I definitely, will save this recipe of Poblano Pepper Galette.

Laura Zamora
Guest
Laura Zamora

Delicious! Beautiful pictures too!

Laura G
Guest
Laura G

Anything cooked on phyllo dough is going to be an amazing dish, and this looks delicious!!!

Hannah Marie
Guest
Hannah Marie

Oh wow. Who could ever say no to this? It looks so delicious, if I could make some now, I will!

Alejandra Graf
Guest
Alejandra Graf

Love this idea! It is so creative.

Roxy J
Guest
Roxy J

Oh my! This recipe is so easy. A poblano pepper galette looks so yummy. I’m glad I’ll be able to make it with this easy recipe.

Fabiola Acosta
Guest
Fabiola Acosta

Nunca he probado el poblano pepper galette, pero que delicia tener tu receta tan bien explicada para hacerselos a mi esposo que de seguro les van a encantar.

Aracelis
Guest
Aracelis

In love with this Poblano Pepper Galette recipe!

Blanca D
Guest
Blanca D

Omg I know what I’m cooking with my homegrown poblanos! this poblano pepper galette sounds like a delicious idea!

Angelo Taveras
Guest
Angelo Taveras

That crust and those peppers in that filling look like a dream. Soooo delicious.

GiGi Eats
Guest
GiGi Eats

Well now doesn’t THIS look like quite the crowd pleaser!

Tara Pittman
Guest
Tara Pittman

This looks so delicious. I love the crispy crust and the heat.

Amber Myers
Guest
Amber Myers

I need to try this for sure! I love spicy foods, and this one looks amazing! It would be a tasty dinner!

Jessica Joachim
Guest
Jessica Joachim

This looks absolutely delicious! I am always looking for new recipes to try and I think my husband would love this poblano pepper galette!

Sophia
Guest
Sophia

this seems really Delicious and yummy i must try this.

Susan1375
Guest
Susan1375

Looks delicious and so easy and quick to put together.

Jen Walker
Guest
Jen Walker

This looks so good- I’m going to have to make this for me and the hubby! My kids are not pepper eaters yet so I may have to make a modified version they would eat. It’s a shame because poblano peppers are delicious!

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