Ingredients
- 1 package Quesadilla Cheese
- 1 or 2 poblano
- 1 package of empanadas dough, defrost at room temperature (Goya for example)
- 1 egg
Instructions
- Wash and dry the poblano pepper. Light the flame on the stove and place the poblano on top of the rack. Let it burn completely. Using tongs, turn until all the skin burns. Turn off the heat. Place the poblano in a plastic bag or bowl with a lid, and close it. Let it cook in the steam for 10-15 minutes.
- Remove from the bag, rinse under the running faucet, and remove all burnt skin. With a knife, cut the stem and open it lengthwise. Remove the ribs and seeds. Cut into thin longitudinal strips.
- Cut the cheese into cubes or rectangles or grate.
- Preheat oven to 200C or 400F.
- On a Silpat or parchment paper, place an empanada disc of dough and spread lightly with the rolling pin.
- Place cheese and rajas on top, and close the empanadas. Press the edges with your finger.
- Beat the egg for 1 minute with a fork.
- Place empanadas on the baking tray and brush with beaten egg.
- Bake for 15 minutes or until golden and cooked.
- Check them after 5 minutes of cooking. If they are inflated, prick with a toothpick 1 or 2 times to let the vapor escape and not burst. Serve hot.
Notes
Cacique and Latina Bloggers Connect sponsored this recipe in 2013. However, all opinions are my own and have not been modified by others.
- Prep Time: 30 minutes
- Cook Time: 20 minutos
- Category: Appetizer
- Method: Oven
- Cuisine: Mexican