cheesy empanadas are packed with the smoky flavor of roasted poblano peppers, making for a deliciously satisfying snack or appetizer. They’re easy to make and perfect for sharing with friends and family.
Ingredients
- 1 large poblano pepper
- 1 cup grated Manchego cheese
- 12 empanada pastry discs (such as Goya® Tapas para Empanadas)
- 1 egg, beaten
Step 1
Gently heat your oven to 375°F (190°C) and lining a baking sheet with parchment paper. To prepare the poblanos, place them directly on the gas stove grates over medium heat. Turn them occasionally with tongs until the skin is nicely blackened and charred, which should take about 5 minutes. Once they're done, pop them into a sealed plastic bag and let them steam for 7 to 8 minutes—it makes peeling a breeze. After they’ve cooled, peel off the skins, remove the seeds, and chop the flesh into roughly 1-inch pieces.
Step 2
Spoon about 1 1/2 tablespoons of Manchego cheese onto each dough circle, then add a heaping 1/2 tablespoon of the roasted poblanos on top. Fold the dough over to cover the filling, wet your fingers with a bit of water and run them along the edges to help seal everything in, then press firmly to close.
Step 3
Place your empanadas on the baking sheet, brush the tops with a beaten egg for a lovely golden finish, and bake for 24 to 26 minutes until they’re beautifully browned. Let them cool just a bit before digging in!
Frequently Asked Questions
Can I use a different type of cheese instead of Manchego?
Yes, you can substitute with cheeses like mozzarella, Monterey Jack, or a mild cheddar for a similar melt and flavor.
How do I know when the poblano peppers are properly charred?
The skin should be blackened and blistered evenly all around, which usually takes about 5 minutes over medium heat.
Is there a way to peel poblanos without using a plastic bag?
You can cover them with a bowl or place them in a covered container to steam and loosen the skin if you don’t have a plastic bag.
Can I freeze the empanadas before baking?
Yes, assemble them and freeze on a baking sheet until solid, then transfer to a bag. Bake straight from frozen, adding a few extra minutes to the baking time.
What can I use if I don’t have empanada pastry discs?
You can use store-bought pie crust or puff pastry cut into circles as a substitute.
How do I prevent the empanadas from leaking filling while baking?
Make sure to wet the edges of the dough before sealing and press firmly to close, ensuring a tight seal.
Can I roast the poblano peppers in the oven instead of on the stove?
Yes, you can roast them under the broiler on high for about 10 minutes, turning occasionally until charred.
What should I serve with these for a complete meal?
They pair well with a fresh salad, guacamole, or a side of black beans and rice.
VP
By Vikram Patel
Recipe Writer
Vikram writes simple recipes with helpful tips to make cooking easier and more enjoyable.
