THE RECIPE JOURNAL · Appetizer
Poblano and Cheese Empanadas
These empanadas are a delicious blend of smoky poblano peppers and melted cheese wrapped in a flaky, golden crust. Perfect for a snack or appetizer, they bring a comforting and flavorful twist to any meal.
FROM THE KITCHEN • Poblano and Cheese Empanadas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Roast and Peel Poblanos
Start by heating your oven to 375°F (190°C) and line a baking sheet with parchment paper. To roast the poblano peppers, place them directly on your gas stove’s grates over medium heat. Turn them every so often with tongs until the skins are nicely charred and blackened, which should take about 5 minutes. Once done, pop the peppers into a sealed plastic bag and let them steam for about 7 or 8 minutes—this makes peeling easier. After they’ve cooled, peel off the skins, remove the seeds, and chop the flesh into roughly 1-inch pieces.
02
Fill and Seal Empanadas
Next, spoon about a tablespoon and a half of Manchego cheese onto each empanada dough round, then add about half a tablespoon of the chopped poblano on top. Fold the dough over to cover the filling, and run your fingers wet with water along the edges to help seal them shut. Press the edges firmly together to make sure nothing leaks out.
03
Brush and Bake Empanadas
Place the empanadas on your prepared baking sheet and brush the tops with beaten egg for a nice golden finish. Pop them in the oven and bake until they’re beautifully golden, which usually takes around 24 to 26 minutes. Let them cool a bit before digging in!
Why you’ll love it
These empanadas are a perfect blend of smoky poblano peppers and creamy cheese. They offer a delicious mix of flavors and textures that are both comforting and satisfying. Plus, they are great for sharing at any gathering.
How to serve
Serve these empanadas warm with a side of fresh salsa or guacamole. A dollop of sour cream or a squeeze of lime can brighten the flavors. They also pair nicely with a simple green salad or black beans.
Storage & leftovers
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the crust crispy. For longer storage, freeze uncooked empanadas and bake them directly from frozen when ready to eat.
