Name: Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas)
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Poblano pepper - 1 large; Grated Manchego cheese - 1 cup; Grated Manchego cheese - 2 tablespoons; Empanada pastry discs (such as Goya® Tapas para Empanadas) - 12; Egg, beaten - 1

Ingredients for - Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas)

1. Poblano pepper 1 large

2. Grated Manchego cheese 1 cup

3. Grated Manchego cheese 2 tablespoons

4. Empanada pastry discs (such as Goya® Tapas para Empanadas) 12

5. Egg, beaten 1

How to cook deliciously - Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas)

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until golden brown, 24 to 26 minutes.