Name: Poblano Chile and Cheese Empanadas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: European
Ingredients: 1 large poblano pepper; 1 cup Manchego cheese; 2 tbsp Manchego cheese; 12 empanada pastry discs; 1 egg

This recipe for Poblano Chile and Cheese Empanadas is a delicious twist on a classic Latin-American dish. The rich, nutty flavor of the Manchego cheese pairs perfectly with the smoky heat of the Poblano peppers, all wrapped up in a crisp, golden pastry.

Photos of Poblano Chile and Cheese Empanadas Recipe

While most ingredients in this recipe are commonly found in any supermarket, the Poblano pepper and Manchego cheese may require a trip to a specialized store or the international aisle. Poblano peppers, native to Mexico, are mild chili peppers and Manchego cheese is a sheep's milk cheese from Spain known for its distinctive flavor.

Key Ingredients for Poblano Chile and Cheese Empanadas

Poblano pepper: A mild chili pepper originating from Mexico. When dried, they are known as ancho chilies.

Manchego cheese: A type of cheese from Spain, made from sheep's milk. It has a rich, distinctive flavor and slightly crumbly texture.

Empanada pastry discs: Circular pieces of dough that are filled and folded to create empanadas. They can be found in the freezer section of most grocery stores.

Egg: Used as a 'glue' to seal the empanada discs and brushed on top for a golden finish.

One reader, Abby Jankowski says:

The poblano chile and cheese empanadas recipe is a game-changer! The combination of the smoky poblano and the rich manchego cheese is simply divine. The flavors are perfectly balanced, and the pastry is crispy and golden. It's a must-try for anyone who loves a delicious and satisfying snack.

Abby Jankowski

Techniques for Making Perfect Empanadas

How to roast poblano pepper: Place the poblano directly on the grates of a gas stove and cook over medium heat for about 5 minutes, flipping occasionally, until blackened and charred. Then, place it in a sealed plastic bag and allow it to cool for 7 to 8 minutes. Peel off the charred skins, remove the seeds, and cut the flesh into 1-inch squares.

How to assemble empanadas: Place 1 ½ tablespoons of manchego cheese onto each empanada disc. Top each with ½ tablespoon of poblano peppers. Fold the dough over the filling to close, then wet your fingers with water and run them along the edges to help seal. Press the edges together to secure the filling inside the empanadas.

How to brush empanadas with egg wash: Beat an egg and use a pastry brush to lightly coat the assembled empanadas with the egg wash before baking. This will give the empanadas a golden brown color when baked.

How to bake empanadas: Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper. Place the assembled empanadas on the prepared baking sheet and bake in the preheated oven for 24 to 26 minutes or until they are golden brown.

How To Make Poblano Chile and Cheese Empanadas

Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

1largepoblano pepper
1cupManchego cheese,grated
2tbspManchego cheese,grated
12empanada pastry discs,such as Goya® Tapas para Empanadas
1egg,beaten

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
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.
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

Mastering the Empanada Folding Technique

When roasting your poblano pepper, ensure to turn it frequently for an even char. This will give your pepper a smoky flavor and make the skin easier to peel off. Additionally, placing the charred pepper in a sealed plastic bag allows it to steam, which further aids in the removal of the skin. For the empanada pastry discs, be careful not to overfill them to prevent breaking or leaking during baking. Lastly, brushing the empanadas with a beaten egg before baking will give them a beautiful golden brown color and a shiny finish.

Time-Saving Tips for Preparing Poblano Chile and Cheese Empanadas

Prep ahead: Chop and prepare all the ingredients in advance, so when it's time to assemble the empanadas, everything is ready to go.

Use store-bought dough: Save time by using pre-made empanada pastry discs instead of making the dough from scratch.

Batch cooking: Make a large batch of empanadas and freeze the extras for a quick and convenient meal option in the future.

Organized workspace: Keep your cooking area organized and clean to streamline the empanada assembly process.

Invest in tools: Use tools like empanada presses to speed up the process of sealing and shaping the empanadas.

Preheat oven: Make sure the oven is preheated to the correct temperature before baking the empanadas to ensure even cooking and save time.

Substitute Ingredients For Poblano Chile and Cheese Empanadas Recipe

poblano pepper - Substitute with anaheim pepper: Anaheim peppers are milder and can be used as a substitute for poblano peppers in recipes. They have a similar shape and texture, making them a suitable replacement.
manchego cheese - Substitute with queso fresco: Queso fresco has a mild, slightly salty flavor and a crumbly texture, making it a good substitute for manchego cheese in empanadas. It melts well and adds a delicious creaminess to the filling.
empanada pastry discs - Substitute with puff pastry sheets: Puff pastry sheets can be used as a substitute for empanada pastry discs. They provide a flaky, buttery texture and work well for making savory turnovers or empanadas.
egg - Substitute with milk: In some recipes, milk can be used as a substitute for eggs to brush the empanadas before baking. It helps to achieve a golden brown crust and adds a subtle shine.

Essential Tools for Making Empanadas

Gas stove: Used to char the poblano pepper directly on the grates.
Tongs: Used to flip the poblano pepper while charring.
Baking sheet: Used to bake the empanadas in the oven.
Parchment paper: Lined on the baking sheet to prevent sticking.
Plastic bag: Used to steam the charred poblano pepper to make it easier to peel off the skin.
Knife: Used to cut the poblano pepper into 1-inch squares after removing the skin and seeds.
Brush: Used to apply the beaten egg on top of the empanadas before baking.
Oven: Used to bake the empanadas until golden brown.

Storing and Freezing Poblano Chile and Cheese Empanadas

Allow the empanadas to cool completely before storing or freezing.
To store in the refrigerator, place the cooled empanadas in an airtight container or wrap them tightly in plastic wrap. They will keep in the fridge for up to 3-4 days.
For longer storage, you can freeze the empanadas:
- Arrange the cooled empanadas on a baking sheet lined with parchment paper, making sure they aren't touching each other.
- Place the baking sheet in the freezer for about 2 hours, or until the empanadas are frozen solid.
- Once frozen, transfer the empanadas to a freezer-safe container or resealable plastic bag, separating layers with parchment paper to prevent sticking.
- Label the container or bag with the date and contents.
- Frozen empanadas will keep for up to 3 months.
To reheat refrigerated empanadas, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through.
For frozen empanadas, you can either thaw them overnight in the refrigerator and then reheat as directed above, or bake them directly from frozen. To do so, preheat the oven to 375°F (190°C) and bake the frozen empanadas for 20-25 minutes, or until golden brown and heated through.
Alternatively, you can reheat the empanadas in the microwave, but they may lose some of their crispiness. Place them on a microwave-safe plate and heat in 30-second intervals until warmed through.

How To Reheat Leftover Empanadas

Preheat your oven to 350°F (175°C). Place the leftover empanadas on a baking sheet lined with parchment paper. Brush each empanada lightly with a beaten egg or a little bit of olive oil to help restore their golden brown color. Bake for 10-15 minutes, or until they are heated through and the pastry is crisp.
For a quicker option, you can use a toaster oven. Preheat your toaster oven to 350°F (175°C) and place the empanadas directly on the rack. Heat for 5-7 minutes, or until they are warmed through and the pastry is crispy.
If you prefer a softer texture, you can reheat the empanadas in the microwave. Place them on a microwave-safe plate and heat on high for 30-45 seconds, or until they are heated through. Keep in mind that the pastry may become slightly soggy using this method.
For a crispy exterior and a soft interior, you can use a combination of the microwave and the oven. First, microwave the empanadas for 30 seconds to heat the filling, then transfer them to a preheated oven at 350°F (175°C) for 5-7 minutes to crisp up the pastry.
If you have an air fryer, you can use it to reheat your empanadas. Preheat the air fryer to 350°F (175°C) and place the empanadas in the basket, making sure they are not touching each other. Heat for 3-5 minutes, or until they are warmed through and the pastry is crispy.

Interesting Trivia About Empanadas

Poblano chile peppers are named after the state of Puebla in Mexico, where they are traditionally grown. They are known for their mild heat and rich, earthy flavor, making them a popular ingredient in Mexican cuisine.

Budget-Friendly: Making Empanadas at Home

The cost-effectiveness of this poblano chile and cheese empanadas recipe is quite favorable. The main ingredients, poblano peppers and manchego cheese, are reasonably priced and readily available. The simplicity of the recipe and the use of basic pantry staples make it a budget-friendly option for households. The approximate cost for a household of 4 people would be around $15-$20. Overall Verdict: 8/10.

Are Poblano Chile and Cheese Empanadas Healthy?

The poblano chile and cheese empanadas recipe is a delicious combination of flavors, but it may not be the healthiest option. Here's why:

The recipe relies heavily on cheese, which is high in saturated fat and calories. Consuming too much saturated fat can increase the risk of heart disease and other health issues.
The empanada pastry discs are likely made with refined flour, which lacks fiber and essential nutrients. Refined carbohydrates can cause blood sugar spikes and contribute to weight gain.
The recipe doesn't include any vegetables or fruits, apart from the poblano pepper, which limits its nutritional value.

However, the recipe does have some positive aspects:

Poblano peppers are a good source of vitamin C, which supports immune function and skin health.
The recipe uses a moderate amount of ingredients, which can help with portion control.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of cheese used or opt for a lower-fat variety, such as part-skim mozzarella or reduced-fat cheddar.
Use whole wheat or multigrain empanada discs to increase the fiber content and provide additional nutrients.
Add more vegetables to the filling, such as sautéed onions, garlic, or spinach, to boost the nutritional value and flavor.
Serve the empanadas with a side salad or fresh salsa to incorporate more vegetables and balance the meal.
Instead of brushing the empanadas with egg, use a small amount of olive oil to reduce cholesterol content.

By making these adjustments, you can enjoy the delicious flavors of poblano chile and cheese empanadas while making the recipe more nutritious and well-rounded.

Editor's Opinion on This Delightful Empanada Recipe

The recipe for poblano chile and cheese empanadas is a delightful combination of flavors and textures. The charred poblano peppers add a smoky depth, while the rich and nutty manchego cheese provides a creamy contrast. The use of empanada pastry discs makes for a convenient and easy-to-handle dough. The baking instructions are spot on, resulting in perfectly golden and crispy empanadas. Overall, this recipe is a winner and is sure to impress with its delicious and satisfying taste.

Enhance Your Poblano Chile and Cheese Empanadas Recipe with These Unique Side Dishes:

Guacamole: Create a zesty and creamy guacamole with ripe avocados, diced tomatoes, and a splash of lime juice.

Chimichurri: Whip up a vibrant and herby chimichurri sauce with fresh parsley, garlic, and red wine vinegar for a burst of flavor.

Plantain Chips: Fry up some crispy and savory plantain chips to add a delightful crunch to your empanadas.

Mango Salsa: Prepare a sweet and tangy mango salsa with diced mango, red onion, and cilantro for a refreshing accompaniment to your empanadas.

Similar Recipes to Try If You Love Empanadas

Spicy Beef Tacos: Create a flavorful marinade for the beef by combining spices and citrus juices. Grill the beef until it's perfectly charred and tender, then serve in warm tortillas with your favorite toppings.

Mango Salsa Chicken: Marinate chicken in a zesty mango salsa for a burst of tropical flavor. Grill or bake the chicken until it's juicy and tender, then serve with extra mango salsa on top.

Creamy Butternut Squash Soup: Roast butternut squash until caramelized, then blend with warm spices and creamy coconut milk for a comforting and velvety soup. Serve with a dollop of sour cream and fresh herbs on top.

Pairing Suggestions: Main Courses and Desserts

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender chicken with a rich and savory Alfredo sauce. Serve it over a bed of al dente fettuccine for a comforting and satisfying meal.

Beef Stir Fry: Whip up a quick and flavorful stir fry by sautéing thinly sliced beef with an assortment of colorful vegetables. Toss everything in a savory sauce and serve over steamed rice for a delicious and balanced main course.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will leave your taste buds wanting more.

Apple Pie: Savor the warm and comforting flavors of a classic apple pie, with a flaky golden crust and a sweet, cinnamon-spiced apple filling. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and creaminess.

Why trust this Poblano Chile and Cheese Empanadas Recipe:

This recipe guarantees a delightful fusion of flavors and textures, ensuring a tantalizing experience for your taste buds. The poblano pepper adds a mild, smoky heat, complemented by the rich, nutty notes of manchego cheese. The empanada pastry discs promise a golden, flaky crust, providing the perfect vessel for this delectable filling. With meticulous attention to detail and a passion for culinary excellence, this recipe embodies the essence of Latin cuisine, promising a delightful and authentic dining experience.

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FAQ:

Can I use a different type of cheese for the empanadas?

Yes, you can definitely use a different type of cheese if you prefer. While the recipe calls for manchego cheese, you can experiment with other cheeses such as cheddar, Monterey Jack, or even a blend of different cheeses to suit your taste.

Can I make the empanadas ahead of time and freeze them?

Absolutely! You can assemble the empanadas and freeze them on a baking sheet. Once frozen, transfer them to a resealable plastic bag or airtight container. When you're ready to enjoy them, simply bake them from frozen, adding a few extra minutes to the baking time.

Can I substitute the poblano pepper with a different type of chile?

Certainly! If you can't find poblano peppers, you can substitute them with other mild chiles such as Anaheim peppers or even bell peppers for a milder flavor. If you prefer a spicier kick, you can use jalapeños or serrano peppers instead.

Can I make the empanadas smaller for appetizers?

Of course! You can definitely make smaller empanadas by using a smaller cutter for the pastry discs. This way, you can create bite-sized empanadas that are perfect for serving as appetizers or party snacks.

Can I serve the empanadas with a dipping sauce?

Absolutely! Empanadas pair wonderfully with dipping sauces. You can serve them with a variety of options such as salsa verde, chipotle aioli, or a simple homemade tomato salsa. Get creative and explore different flavors to complement the delicious empanadas.