Empanadas De Queso Con Rajas Poblano Chile And Cheese Empanadas Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
• In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.
• Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
• Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

Steps:

• Toss meat with cajun spices, oregano, cumin, salt and black pepper. Set aside.
• In a medium skillet, saute onions, peppers and garlic in oil until soft. Add seasoned steak and saute until cooked through.
• In a small bowl, combine salsa, broth, and tomato paste. Pour over filling mixture in skillet, simmering for a minute or until slightly thickened.
• Add cheese to filling, then transfer filling mixture to a bowl and chill in the fridge while you get to work on cutting the puff pastry.
• Cut 18 squares from pastry sheets (you'll get 9 squares out of each sheet by cutting it into thirds at the two creases and cutting each strip into three squares). At this point, I like to sprinkle a little flour on each square and make them a bit bigger using a rolling pin.
• Retreive filling from fridge and spoon 1 or 2 tablespoons of filling onto each square or circle. Moisten the edges with water and fold over meat mixture, creating a triangle. Make sure to stuff all the filling in and press the edges together well with your fingers. Then seal the dough by pressing down on the edges with a fork. Repeat with remaining filling and pastry.
• Place empanadas on a baking sheet coated with nonstick cooking spray. Brush each empanada with melted butter and pierce the top with a fork to vent steam. Bake at 400 degrees for 15-20 minutes or until golden brown.
• While empanadas are baking, melt butter in a small saucepan over medium heat. Wisk in flour and cook for about 1 minute. Wisk in milk gradually until incorporated. Gradually stir in cheese until melted and thickened. Season with cumin, salt and pepper to taste. Drizzle over empanadas.