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Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Flavorful vegetarian empanadas filled with roasted poblano pepper and Manchego cheese - a delicious meal for any time of day.
Ingredients:
  • 1 large poblano pepper
  • 1 cup grated Manchego cheese
  • 2 tablespoons grated Manchego cheese
  • 12 empanada pastry discs (such as Goya® Tapas para Empanadas)
  • 1 egg, beaten
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a baking sheet with parchment paper.
  • Char the poblano directly on a gas stove, flipping occasionally, until blackened, about 5 minutes. Transfer to a sealed plastic bag to cool for 7 to 8 minutes. Peel off the charred skins, discard seeds, and chop flesh into 1-inch squares.
  • Take 1 1/2 tablespoons of Manchego cheese and distribute it over each empanada disc. Next, add 1/2 tablespoon of poblano peppers on top of the cheese. Fold the dough over the filling to enclose it. Moisten your fingers with water and run them along the edges to seal the empanadas securely. Press the edges together firmly. Finally, lay the empanadas on the baking sheet and brush them with beaten egg.
  • Bake until beautifully golden brown, for about 24 to 26 minutes in the preheated oven.

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