1 small green pepper, cut into matchsticks1 small red pepper, cut into matchsticks
1 small yellow pepper, cut into matchsticks
1 jalapeno pepper, diced
1 onion, thinly sliced into half moons
1 clove garlic, minced
2 12-inch square sheets puff pastry
1 8-oz package cream cheese
1 clove garlic, peeled and halved
2 green onions, coarsely chopped
Palmful of cilantro leaves
Dash salt and pepper to taste
2 cups cooked chicken breast, shredded
1 tsp chili powder
1/2 tsp cumin
1 15-oz can black beans, drained
6 oz. cheddar cheese, grated
1 egg beaten with 1 Tbsp water
In a large skillet, sauté the peppers and onions in a bit of olive oil over low heat for about 10-15 minutes, until softened and beginning to caramelize. Add the garlic during the last 2-3 minutes of cooking.
Meanwhile, in a food processor, pulse together the green onion, garlic and cilantro. Add the cream cheese, salt and pepper and blend until smooth.Preheat oven to 375F. Lay out each puff pastry on a clean surface sprinkled liberally with flour. Roll the dough out a bit to make a 12x14-inch rectangle. Spread half the cream cheese mixture on each pastry sheet, leaving an inch border at each edge. Toss the chicken with the chili powder and cumin. Top the cream cheese on each pastry sheet with half the chicken, and then half the peppers. Continue by topping the peppers with half the black beans.
Finally top with the cheese. Fold one side of the pastry over lengthwise, stretching the edge a bit more than halfway across the middle.
Paint the edges of the pastry with egg-wash and then fold the other half of the pastry over the first half, overlapping a bit. Seal both ends of the roulade with the tines of a fork, and paint the whole pastry crust with the egg-wash. Sprinkle the crust with a bit of chili powder and some dried Italian herbs or oregano. Transfer each roulade to a separate oiled baking sheet. Bake for about 30 minutes, until the pastry is crispy and golden brown. Serves 6.
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