These guys are spicy! If you’re afraid of the heat, you can use güero chiles, but jalapeños are exactly the right size for an appetizer. Oaxaca cheese, like mozzarella, is a mild-flavored white cheese that is excellent for melting. It’s popular for quesadillas in Mexico.

　　

Ingredients

serves 8

　　Nonstick cooking spray

　　2 1/2 cups shredded Oaxaca cheese or mozzarella cheese

　　1 1/2 tablespoons crumbled dried oregano, preferably Mexican

　　Salt and freshly ground black pepper

　　18 jalapeño chiles, charred (see page 35), peeled, stemmed, seeded, and left whole

　　One 17.3-ounce package frozen puff pastry, thawed

　　All-purpose flour, for rolling

　　1 egg, lightly beaten with 1 tablespoon water

　　

Step 1

Preheat the oven to 350°F. Spray a large baking sheet with nonstick cooking spray.

　　

Step 2

Mix the cheese and the oregano in a medium bowl to blend. Season to taste with salt and pepper. Carefully fill each jalapeño with 1 tablespoon of the cheese mixture. (The jalapeños can be prepared 1 day ahead. Transfer the filled jalapeños carefully to a baking sheet, cover, and refrigerate.)

　　

Step 3

Working with 1 sheet at a time, roll the puff pastry on a lightly floured surface to 1/4-inch thickness. Cut it into nine 3 x 4-inch rectangles. Place the rectangles on a work surface, and brush each one lightly with the egg wash. Place 1 jalapeño in the center of each rectangle, on the diagonal. Tightly fold the puff pastry, like an envelope, over the jalapeño to enclose it completely. Brush the pastry lightly with the egg wash. Press the tines of a fork lightly on the seams to seal the pastry. Invert the packets onto the prepared baking sheet so they are seam side down. Brush them lightly with egg wash. Repeat with the remaining puff pastry and jalapeños.

　　

Step 4

Bake until puffed and golden, about 20 minutes. Let cool for 5 minutes, and then transfer the pastry-wrapped jalapeños to a platter and serve.

　　Fresh Mexico