Cooking Time
45 - 50 minutesPrep Time
45 minutesServing Size
6 servingsSmoky, savory, and irresistibly golden. This Rajas Poblanas Galette layers roasted poblano peppers, chorizo, sweet corn, and melted Cheddar in a flaky, tender pastry made with Wesson Corn Oil. Every bite balances creamy richness with a hint of spice, wrapped in a crust that’s beautifully crisp and golden.
Perfect for brunch, dinner, or entertaining, it’s a hearty, flavor-packed dish that proves simple ingredients can come together into something unforgettable. Easily customizable to use ingredients you have on hand, this galette can be made spicier or milder depending on how many jalapeños used.
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Ingredients
Method
Filling
Preheat oven to 425°F.
Rub poblano peppers with 2 tbsp Wesson Corn Oil and place on a baking sheet. Roast for 15-18 minutes, flipping once, until skins blister and start to char. Alternatively, you can roast on a grill or place under a broiler for a shorter cook time.
Place charred peppers in a zippered bag or bowl covered with plastic wrap and allow them to steam for 10 minutes. Remove the skins, stems, and seeds. Cut the peppers crosswise into 1/2″ strips and set aside.
Heat remaining Wesson Corn Oil in a large skillet over medium heat. Sauté onions for 5 minutes. Add chorizo, garlic, and paprika, stirring to break up sausage into crumbles.
Cook for 5 minutes, add corn and black beans, poblano strips, and cream. Stir to combine. Reduce heat to low and add 1/2 cup of cheese. Stir to incorporate and remove from heat. Set aside.
Galette pastry
In a large bowl, whisk together flour, baking powder, oregano, onion powder, and salt. Add milk and Wesson Corn Oil, stirring to combine.
Shape into a ball and knead lightly. Place pastry on a floured piece of parchment paper and roll into a 13″ circle. Transfer parchment to a baking sheet.
Assembly Method
Reduce the oven temperature to 350°F.
Spoon the filling into the center of the pastry leaving a 2″ border of pastry uncovered. Carefully gather pastry over filling, overlapping as needed. Leave the center open. Brush the pastry edges with milk.
Top with remaining cheese and bake for 25 to 30 minutes or until the pastry is golden and the cheese is melted.
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