Cheese and Poblano Rajas Empanadas
Cheese and Poblano Rajas Empanadas feature flaky, golden pastry wrapped around smoky roasted poblano strips and creamy Manchego, delivering a rich, gently spicy bite. The contrast of crisp crust and gooey cheese makes them special for gatherings, game days, or a cozy snack. Serve warm with a tangy salsa or crema to complement the roasted chile flavor.
- Prep20 mins
- Cook25 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 2
Set the poblano directly on the grates of a gas stove. Cook over medium heat, turning with tongs now and then, until blackened and charred, about 5 minutes. Put it in a sealed plastic bag and let it cool for 7 to 8 minutes. Peel off the charred skin, remove the seeds, and cut the flesh into 1-inch squares.
- 3
Spoon 1 1/2 tablespoons Manchego cheese onto each empanada disc. Add 1/2 tablespoon poblano peppers on top of each. Fold the dough over the filling to close. Moisten your fingers with water and run them along the edges to help seal. Press the edges together. Arrange the empanadas on the prepared baking sheet and brush them with beaten egg.
- 4
Bake in the preheated oven until golden brown, 24 to 26 minutes.
- Calories 215.68 kcal Moderate
- Protein 9.22 g Moderate
- Carbs 21.87 g Moderate
- Total Fat 10.21 g Moderate
- Saturated Fat 6.02 g High
- Trans Fat 0.62 g High
- Cholesterol 38.03 mg Moderate
- Sodium 239.61 mg Moderate
- Fiber 1.34 g Low Source
- Sugar 2.34 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 189.5 mg Moderate
- Iron 1.26 mg Low Source
- Potassium 38.14 mg Low Source
- Vitamin A 36.37 mcg_rae Low Source
- Vitamin C 3.76 mg Low Source
- Vitamin D 0.15 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten