Puff Pastry-Wrapped Jalapenos Stuffed with Oaxaca Cheese

• 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 jalapeno 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

1. Preheat the oven to 350F.
2. Spray a large baking sheet with nonstick cooking spray.
3. Mix the cheese and the oregano in a medium bowl to blend.
4. Season to taste with salt and pepper.
5. Carefully fill each jalapeno with 1 tablespoon of the cheese mixture.
6. (The jalapenos can be prepared 1 day ahead.
7. Transfer the filled jalapenos carefully to a baking sheet, cover, and refrigerate.)
8. Working with 1 sheet at a time, roll the puff pastry on a lightly floured surface to 1/4-inch thickness.
9. Cut it into nine 3 x 4-inch rectangles.
10. Place the rectangles on a work surface, and brush each one lightly with the egg wash. Place 1 jalapeno in the center of each rectangle, on the diagonal.
11. Tightly fold the puff pastry, like an envelope, over the jalapeno to enclose it completely.
12. Brush the pastry lightly with the egg wash. Press the tines of a fork lightly on the seams to seal the pastry.
13. Invert the packets onto the prepared baking sheet so they are seam side down.
14. Brush them lightly with egg wash. Repeat with the remaining puff pastry and jalapenos.
15. Bake until puffed and golden, about 20 minutes.
16. Let cool for 5 minutes, and then transfer the pastry-wrapped jalapenos to a platter and serve.

nonstick cooking spray, oaxaca cheese, oregano, salt, jalapeno chiles, pastry, flour, egg

Taken from www.epicurious.com/recipes/food/views/puff-pastry-wrapped-jalapenos-stuffed-with-oaxaca-cheese-386949 (may not work)