Poblano Chile and Cheese Stuffed Empanadas

Ingredients

• 1 large poblano pepper
• 1 cup grated Manchego cheese
• 12 empanada pastry discs (such as Goya® Tapas para Empanadas)
• 1 egg, beaten

Step 1

Warm your oven to 375°F (190°C) and line a baking sheet with parchment paper. To get the poblanos nicely charred, place them directly on the gas stove grates over medium heat. Turn them every now and then with tongs until the skins are blackened and blistered, which should take about 5 minutes. Once they’re charred, pop them into a sealed plastic bag and let them steam for about 7 to 8 minutes—this makes peeling easier. After that, peel off the skins, remove the seeds, and chop the peppers into roughly 1-inch pieces.

Step 2

Now, onto assembling the empanadas. Spoon about 1 ½ tablespoons of Manchego cheese onto each dough circle, then add around half a tablespoon of the chopped poblano on top. Fold the dough over to cover the filling, and wet your fingers with a little water to help seal the edges by pressing them firmly together. Arrange the empanadas on your prepared baking sheet and brush the tops with a beaten egg for a nice golden finish.

Step 3

Bake them in the oven for about 24 to 26 minutes, or until they’re beautifully golden and crispy. Let them cool a bit before digging in!