AppetizerReader rated
Cheese Empanadas with Poblano Peppers
These 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.
◷45 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Roast and Peel Poblanos
Start by heating 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.
2
Fill and Seal Dough
Next, 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.
3
Brush and Bake Empanadas
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!
Why You’ll Love This Recipe
These empanadas combine creamy cheese with the mild heat of poblano peppers, creating a perfect balance of flavors. They are crispy on the outside and soft inside, making each bite satisfying. Plus, they are great for sharing and perfect for any occasion.
Serving Suggestions
Serve warm with a side of fresh salsa or guacamole. A dollop of sour cream or a squeeze of lime juice adds a nice touch. These also pair well with a simple green salad or Mexican rice.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven or skillet to keep them crispy. For longer storage, freeze uncooked empanadas and bake them straight from frozen when ready to eat.
