How To Make Poblano Chile and Cheese Empanadas
Serves:
Ingredients
- 1largepoblano pepper
- 1cupManchego cheese,grated
- 2tbspManchego cheese,grated
- 12empanada pastry discs,such as Goya® Tapas para Empanadas
- 1egg,beaten
Instructions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Place poblano directly on the grates of a gas stove. Cook over medium heat for about 5 minutes, flipping with tongs occasionally, until blackened and charred.
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Place in a sealed plastic bag and allow to cool for 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
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Place 1 ½ tablespoons Manchego cheese onto each empanada disc. Top each with ½ tablespoon poblano peppers. Fold dough over on top of filling to close.
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Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
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Bake in the preheated oven for 24 to 26 minutes or until golden brown.
Nutrition
- Calories: 321.01kcal
- Fat: 22.84g
- Saturated Fat: 7.27g
- Trans Fat: 0.16g
- Monounsaturated Fat: 11.42g
- Polyunsaturated Fat: 2.57g
- Carbohydrates: 21.85g
- Fiber: 0.78g
- Sugar: 0.64g
- Protein: 7.23g
- Cholesterol: 27.16mg
- Sodium: 209.75mg
- Calcium: 99.06mg
- Potassium: 59.86mg
- Iron: 1.34mg
- Vitamin A: 44.15µg
- Vitamin C: 11.37mg
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