Best 6 Empanadas De Queso Con Rajas Poblano Chile And Cheese Empanadas Recipes

CHEESE AND POBLANO EMPANADAS

Steps:

• 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.
• Place the poblano peppers in a bowl and cover with plastic wrap for about 10 minutes- this will help them sweat so that the skin becomes very loose and easy to remove.
• Peel off the skins from the roasted peppers, cut them half and remove the seeds and stems. Remove any liquid inside the peppers.
• Cut the poblano peppers into strips and then cut them into small pieces, about ½ inch to 1 inch wide.
• To assemble the empanadas, place a spoonful or two of the cheese mixture and some chopped roasted poblano peppers or rajas on the middle of each empanada disc.
• Fold the empanada discs and seal the edges. You can either use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal. You can also use an empanada mold to seal the empanadas.
• If you have time, for best results, especially since these empanadas contain cheese, chill the empanadas for at least 30 minutes before baking, this will help them seal better and prevent leaks.
• Before baking, brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake. If you are making several batches of different empanadas and have any poblanos left over, you can place a small piece of the pepper on top of each empanada as a marker to help identify the filling.
• Bake in a pre-heated oven at 400F for 20 minutes or until golden.
• Serve the poblano and cheese empanadas with your choice of dipping sauce.

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
• Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
• Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

BAKED CHICKEN EMPANADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
• Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

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.

POBLANO CREAM CHEESE EMPANADAS

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.

POBLANO AND CHEESE EMPANADAS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, then set aside.
• In a large skillet over medium heat, warm olive oil and butter. Add poblanos and cook for 10 minutes, flipping occasionally.
• Add onions to skillet then cook, stirring occasionally, until soft, about 5 minutes.
• Add the corn, chicken bouillon, cumin, salt, and pepper to skillet. Continue to cook, stirring occasionally, for 5 minutes.
• Remove skillet from heat. Add cream cheese and manchego cheese, then stir well. Cover skillet and let rest for 5 minutes.
• When ready to assemble empanadas, lay out an empanada dough sheet and spoon prepared filling into the center. Lightly wet the edges of the empanada with water, then fold, using your fingers to press down and seal the empanada. For pretty presentation, press a fork around the edges of the empanada. Place empanada on prepared baking sheet. Repeat this step until all empanadas are assembled.
• In a small bowl, whisk together egg and water. Use a basting brush to coat the tops of the prepared empanadas with egg wash.
• Bake empanadas for 20-25 minutes or until tops of empanadas are golden brown.
• Serve immediately.