EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas) image

Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.

Provided by Yoly

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 55m

Yield 12

Number Of Ingredients 5

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

Steps:

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, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 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 until golden brown, 24 to 26 minutes.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g