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EMPANADAS DE POBLANO Y TRES QUESOS

Empanadas de Poblano y Tres Quesos

Delicious empanadas filled with roasted poblano peppers and three types of cheese, perfect for a savory snack or appetizer.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 12 empanadas
Course: Appetizer
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Empanada Dough
  • 12 pieces discos de masa para empanadas al horno Store-bought or homemade
  • 8 pieces chiles poblanos Roasted and peeled
  • 1 cup queso fresco desmenuzado Crumble before using
  • 0.5 cup queso Oaxaca rallado Mozzarella can be used as a substitute
  • 0.5 cup queso de cabra desmenuzado Crumble before using
  • 0.5 cup cebolla blanca picada Finely chopped
  • 1 tbsp orégano seco Adds a nice herbal flavor
  • 1 piece huevo batido For egg wash

Equipment

  • Oven

Method
 

  1. Roast the poblano peppers under the grill, turning them until the skin is charred. Cover and let them sit for 10 minutes. Using gloves, remove the skin, seeds, veins, and liquid; then cut into small strips.
  2. Mix the cheeses, onion, and oregano. Divide this mixture and the poblano strips among the dough discs. Fold and seal well.
  3. Refrigerate for 30 minutes. Brush with beaten egg; optionally, place a small piece of poblano on top of each empanada for identification.
  4. Bake in a preheated oven at 200°C (390°F) for about 20 minutes, until golden brown.

Notes

For a spicier kick, add some chopped jalapeño to the cheese mixture. Serve with salsa or sour cream for dipping.