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Poblano and Cheese Empanadas Recipe

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4 from 4 reviews

Delicious Poblano and Cheese Empanadas featuring a savory filling of roasted poblano peppers, onions, corn, and creamy cheeses wrapped in flaky dough and baked to golden perfection. This recipe offers a wonderful combination of smoky, creamy, and slightly spicy flavors perfect for appetizers or snacks.

Ingredients

Filling

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 poblano chili peppers, deseeded and cut into 1/2 inch strips
  • 1/2 medium yellow onion, thinly sliced
  • 3/4 cup corn, canned or frozen
  • 2 teaspoons chicken bouillon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cream cheese or sour cream
  • 1/2 cup shredded manchego cheese or shredded Mexican blend cheese

Dough and Assembly

  • 15 empanada dough sheets (such as Goya brand)
  • 1 large egg, beaten
  • 1 tablespoon water, plus more for sealing empanadas

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for later use.
  2. Cook Poblanos: Heat olive oil and butter in a large skillet over medium heat. Add the poblano pepper strips and cook for about 10 minutes, flipping occasionally until they are softened and slightly charred.
  3. Cook Onions: Add the thinly sliced onions to the skillet with the poblanos. Cook for an additional 5 minutes, stirring occasionally, until the onions become soft and translucent.
  4. Add Seasonings and Corn: Stir in the corn, chicken bouillon, ground cumin, salt, and black pepper. Continue cooking for another 5 minutes, stirring occasionally to combine all flavors well.
  5. Incorporate Cheeses: Remove the skillet from heat. Add cream cheese and shredded manchego cheese to the filling mixture. Stir thoroughly to blend the cheeses evenly. Cover the skillet and allow the filling to rest for 5 minutes, letting the cheeses melt and flavors meld.
  6. Assemble Empanadas: Lay out one empanada dough sheet on a flat surface. Spoon the prepared filling into the center of the dough. Lightly moisten the edges of the dough with water to help seal. Fold the dough over the filling to form a half-moon shape. Press the edges firmly with your fingers and then crimp with a fork for a decorative seal. Place the assembled empanada onto the prepared baking sheet. Repeat this process until all empanadas are assembled.
  7. Apply Egg Wash: In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Using a pastry brush, coat the tops of each empanada with the egg wash. This will give them a beautiful golden brown color when baked.
  8. Bake Empanadas: Place the baking sheet in the preheated oven and bake the empanadas for 20 to 25 minutes or until the tops are golden brown and crisp.
  9. Serve: Remove the empanadas from the oven and let them cool slightly before serving. Enjoy warm as a delightful snack or appetizer.

Notes

  • For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
  • You can substitute the cream cheese with sour cream or a vegan alternative if desired.
  • Ensure to deseed the poblanos to reduce heat if a milder flavor is preferred.
  • Empanada dough sheets can be found in Hispanic grocery stores or frozen in the freezer section.
  • Egg wash can be skipped or replaced with milk or a vegan substitute for a different finish on the crust.
  • Leftover empanadas can be stored in the refrigerator for up to 3 days and reheated in an oven or air fryer.

Find it online: https://cookedbygrace.com/poblano-and-cheese-empanadas-recipe/