CookEat Recipe
Poblano and Tomato Filo Bites
Softened poblano and sweet pepper are folded with tomato, ricotta, paprika and chipotle in adobo. This very hot topping is served on golden baked filo.
Method
Steps
Step 1
Heat the oven to 180°C. Wash and seed the poblano and sweet pepper and dice finely. Cook with 30 ml olive oil in a wide pan over medium heat for 8–10 minutes until soft, then stir in the paprika for 30 seconds.
Step 2
Use canned chipotle peppers in adobo, weighed with their sauce, and chop very finely. Wash, remove the wet seed pulp and finely dice the tomato. Fold both with the ricotta and cooked peppers off the heat; this is a very hot chilli topping.
Step 3
Heat the oven to 180°C. Brush thawed filo with the remaining 30 ml oil, stack in three layers and cut into small squares. Press into eight standard muffin wells to make cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Spoon the pepper and ricotta topping onto the bases immediately before serving in eight portions.
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