These poblano and cheese empanadas are filled with a flavorful blend of mild chili peppers, corn, and manchego cheese, all baked within a crisp, flaky crust.
‣ 1 tablespoon olive oil ‣ 1 tablespoon unsalted butter ‣ 4 poblano chili peppers, deseeded and cut into 1/2 inch strips ‣ 1/2 medium yellow onion, cut into thin slices ‣ 3/4 cup corn, canned or frozen ‣ 2 teaspoon chicken bouillon ‣ 1/2 teaspoon ground cumin ‣ 1/2 teaspoon salt ‣ 1/2 teaspoon black pepper ‣ 1/2 cup cream cheese, or sour cream ‣ 1/2 shredded manchego cheese, or shredded Mexican blend cheese ‣ 15 empanada dough sheets, such as Goya brand ‣ 1 egg, beaten ‣ 1 tablespoon water, plus more sealing empanadas
To begin, warm the olive oil and butter in a skillet, then cook the poblano chili peppers. Once tender, toss in the onions, then cook a bit more.
Toss in the corn, chicken bouillon, cumin, salt, and pepper, and cook for a bit more.
Remove the skillet from heat. Mix in the cream cheese and manchego cheese, cover, and let it rest for a few minutes.
Place some of the prepared filling in the middle of an empanada pastry sheet. Wet the edges of the pastry sheet with water, fold, and then pinch it close with your fingers. If you’d like a classic empanada look, press a fork into the sealed edges.
Line a baking sheet with parchment paper and place prepared empanadas on it. In a small bowl, whisk together the egg and water, then use a basting brush to brush the tops of the empanadas. Once done, bake!