Empanadas Stuffed with Cheese and Poblano

Ingredients 0/4

Step 1

Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take the poblano pepper and place it directly on the gas stove grates over medium heat. Turn it every now and then with tongs until the skin is blackened and charred all over, which should take about 5 minutes. Once it’s nicely charred, pop it into a sealed plastic bag and let it cool for about 7 to 8 minutes—this makes peeling easier. After it’s cooled, peel off the skin, remove the seeds, and chop the pepper into roughly 1-inch pieces.

Step 2

Now, grab your empanada discs and spoon about a tablespoon and a half of Manchego cheese onto each one. Add about half a tablespoon of the chopped poblano on top. Fold the dough over the filling to make a half-moon shape. To seal the edges, wet your fingers with a little water and run them along the edge of the dough, then press firmly to close.

Step 3

Place the filled empanadas on your prepared baking sheet and brush the tops with a beaten egg for a nice golden finish. Pop them in the oven and bake for about 24 to 26 minutes, until they’re beautifully golden and crisp. Let them cool a bit before digging in!