BEEF AND ROASTED POBLANO EMPANADAS
This is one of the first recipes I ever devised at Butter. I imagined that the meaty taste of the beef would come through more powerfully if boosted by tart cream cheese and heat from poblano chiles. The subtle addition of these two ingredients takes the filling to the next level. Make the empanadas the day before for best results. The longer these flavors get a chance to meld together, the tastier the result. Take care when cleaning the poblanos, they are deceptively spicy so wear gloves (or small plastic bags over your hands) when cleaning the ribs and seeds.
Provided by Alex Guarnaschelli
Categories main-dish
Time 5h35m
Yield 24 to 26 empanadas
Number Of Ingredients 15
Steps:
- For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 5 tablespoons butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.
- For the Filling: In a large skillet, heat 1 tablespoon canola oil over medium high heat until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer. Season with salt. Return the pan to the heat and cook, stirring occasionally, until the meat is cooked through, 5 to 8 minutes. Drain the beef, transfer the meat to a large bowl, and set aside.
- In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the onions and garlic, season with salt, and cook until soft and translucent, 8 to 10 minutes. Mix the onions and garlic into the beef and chill in the refrigerator. Once the meat mixture is cooled, add cumin and cayenne and mix to combine cumin. Add the cream cheese and mix well.
- Meanwhile, on an open flame or grill, roast the poblanos on all sides until charred, 3 to 5 minutes per side. Set aside to let cool enough to handle. Remove the skin, seeds and ribs. Cut the peppers into small strips. Set aside to let cool.
- For Empanadas: Line a sheet tray with parchment paper and dust with flour, set aside. Lightly dust a flat work surface with flour. Roll out dough into a 1/8-inch thick sheet. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let the dough rest for 10 minutes. Use a 3-inch cookie cutter to stamp out 24 to 26 rounds.
- Place a couple of strips of poblano in the center of one round and top it with 1 tablespoon of the beef mixture. Fold the dough in half to form a half moon and crimp the edges together by gently pressing them with the tines of a fork to seal. Place the cookie cutter over the empanada and use the edge to cut off any excess dough. Repeat with the remaining poblano strips, filling, and dough. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour.
- Preheat oven to 250 degrees F.
- Place a wire rack on a sheet tray, set aside. In a medium pot with a heavy bottom, heat the remaining canola oil until it reaches 350 degrees F on an instant-read thermometer. Slowly place 3 to 4 empanadas into the hot oil (don't crowd the pot) and fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes total. Transfer cooked empanadas to a wire rack set over a sheet pan. Sprinkle immediately with salt. Working in batches, fry the remaining empanadas and arrange in a single layer on the rack. Place the sheet pan in the center of the oven and heat for 5 to 8 minutes to ensure the centers of the empanadas are warm.
- Serve empanadas with tomato salsa on the side.
STUFFED POBLANO PEPPERS WITH CREAM CHEESE
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
Provided by Jeff B.
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 370.3, Fat 30.7, SaturatedFat 17.1, Cholesterol 92.3, Sodium 400.8, Carbohydrate 14.2, Fiber 4.6, Sugar 2.3, Protein 13
BACON, POBLANO & CHEESE MINI EMPANADAS
Take your empanada game to the next level with Bacon, Poblano & Cheese Mini Empanadas. Chopped bacon and roasted poblano chiles are awesome in omelets and quiches, but they taste even better in these Bacon, Poblano & Cheese Mini Empanadas!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in medium skillet on medium heat 5 min. (Bacon should not be cooked until crisp.) Drain and discard drippings from skillet. Add onions and garlic to bacon in skillet; cook and stir 4 min. or until bacon is crisp. Drain bacon mixture; return to skillet. Stir in chiles and cheese; cool.
- Heat oven to 400°F. Roll out pastry on lightly floured surface to 11-inch square; cut into 12 smaller squares. Brush edges of each square lightly with egg.
- Spoon about 1 Tbsp. bacon mixture onto center of each pastry square; fold diagonally in half. Press gently on tops to remove excess air; seal edges with fork. Bend slightly to resemble half moons. Make small cut in top of each to vent steam. Place on parchment-covered baking sheet; brush with any remaining egg.
- Bake 20 min. or until golden brown.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 1 g, Protein 5 g
EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)
Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g
CREAM CHEESE EMPANADAS
Make and share this Cream Cheese Empanadas recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Cream margarine and cream cheese in bowl.
- Blend in flour and salt.
- Chill for 2 hours to overnight.
- Roll dough on floured surface. Cut with biscuit cutter.
- Spoon apple filling; seal edges with fork.
- Place on baking sheet.
- Mix egg white and 1 T. water. Brush over empanadas.
- Sprinkle with mixture of cinnamon and sugar.
- Bake at 350 degrees for 15 minutes.
Nutrition Facts : Calories 72.8, Fat 3.4, SaturatedFat 1, Cholesterol 2.6, Sodium 53.9, Carbohydrate 10.2, Fiber 0.4, Sugar 5.2, Protein 0.7
CREAMY POBLANO MAC & CHEESE
Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
- Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 28.6 g, Cholesterol 22.1 mg, Fat 9.9 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 419.8 mg, Sugar 3.1 g
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- The poblano peppers can be roasted on the grill, in the oven under the broiler, or over the flame on a gas stove. I recommend grilling as the first option, place the peppers on a hot grill and grill on each side until they are blackened or charred. Next best option is to place them on a baking sheet and put them under the broiler (set to high) and roast on each side until charred. For the stove stop method, my least favorite because the fumes can be strong, use thongs to hold the poblano peppers and place them close to the flame, turn until they are blackened.
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