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Square pieces of baked bread or hatch chile puff pastry topped with melted cheese, green chilies, herbs, and coarse salt, arranged closely on parchment paper.
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Cheesy Green Chile Puff Pastry Bites

Flaky puff pastry squares scored to create a raised border, filled with a gooey mix of melty cheese and roasted Hatch green chile, then baked until deeply golden. A quick appetizer with a built-in crispy edge and a cheesy, slightly spicy center.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers, Snack
Cuisine: American, Southwestern
Diet: Gluten Free, Vegetarian
Servings: 12 squares
Calories: 156kcal
Author: Kristen Wood

Ingredients

  • 1 sheet puff pastry thawed but still cold and firm
  • ½ cup roasted Hatch green chile finely chopped and squeezed very dry; see notes
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 ¼ cups shredded Mexican cheese blend or sharp cheddar
  • milk or melted butter for brushing
  • fresh chopped cilantro optional, for garnish
  • flaky sea salt optional, for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • If necessary, gently roll out any creases in the puff pastry sheet. Cut the puff pastry sheet into 12 equal squares and place each square on the parchment-lined baking sheet.
    Squares of uncooked hatch chile puff pastry dough are arranged on parchment paper, with a black knife placed partially underneath on a wooden surface.
  • Score a smaller square about ¼ to ½ inch inside the edge of each puff pastry square, being careful not to cut all the way through.
    Sheets of raw hatch chile puff pastry with scored square shapes rest on brown paper with bakery-themed text and graphics.
  • Prick the center of each square 2 to 3 times with a fork. This keeps the middle lower while the border puffs.
    Several square pieces of uncooked hatch chile puff pastry dough with dotted and scored patterns are arranged on printed parchment paper.
  • In a small bowl, stir together the green chile, garlic powder, cumin, and salt.
    White bowl with chopped green chili peppers and a hint of hatch chile puff pastry aroma, topped with a pile of light brown powdered seasoning, placed on a wooden surface.
  • Add a small amount of cheese to the center of each square, then top with a spoonful of the seasoned green chile.
    Square crackers topped with shredded yellow and white cheese and a scoop of green relish, arranged in rows on printed parchment paper, bring to mind the bold flavors of hatch chile puff pastry in their vibrant presentation.
  • Brush the borders with milk or melted butter before baking. Bake for 20 minutes, until puffed and deeply golden.
    Unbaked crackers topped with shredded cheese and chopped hatch chile are arranged on a paper surface, reminiscent of a hatch chile puff pastry preparation, with a silicone brush nearby.
  • Optionally garnish with fresh cilantro and flaky salt before serving. Enjoy!
    Square hatch chile puff pastry pieces topped with cheese, green chiles, and herbs are arranged on parchment paper with scattered chopped parsley.

Notes

 
 
  • No fresh roasted Hatch chiles on hand? Canned Hatch chiles, often labeled “diced and fire-roasted,” work well as a substitute.
  • Squeeze the roasted green chile dry before adding it. Excess moisture is what keeps this filling from staying crisp inside the pastry..
  • Best right out of the oven, when the pastry is at its crispest.
  • Store leftovers airtight in the fridge for up to 3 days and reheat in the oven or air fryer to bring the crunch back.

Nutrition

Serving: 1square | Calories: 156kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 169mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
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