empanadas de queso con rajas poblano chile and cheese empanadas
Alexander Wank
Ingredients
- Empanadas de queso
- Con
- Rajas poblano
- Chiles
- Cheese
- Ingredients
Steps
Empanadas de queso con rajas poblano chile y queso empanadas con rajas poblano chiles y queso are a delicious Mexican dish that is perfect for breakfast, lunch, or dinner. In this article, we will guide you through the steps to make these empanadas at home.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 cup cold butter, cut into small pieces
- 1/2 to 3/4 cup milk or water
- 1/2 pound white cheese (queso fresco or cotija)
- 1 poblano chile, roasted and seeded
- 1 tablespoon chopped onion
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 egg beaten
- 1 tablespoon milk
- Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine the flour, salt, cumin, chili powder, and garlic powder. Add the cold butter pieces and mix until the dough resembles coarse crumbs.
2. Gradually add milk or water, one tablespoon at a time, until the dough comes together in a ball. Knead the dough on a floured surface for a few minutes, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. While the dough is chilling, prepare the filling. In a small pan, sauté the chopped onion and minced garlic in vegetable oil until softened. Add the roasted poblano chile and cook for another minute or two.
4. Crumble the queso fresco into the pan and stir to combine with the vegetables. Season with salt and pepper to taste. Set aside to cool.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or cooking spray.
6. Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Use a cookie cutter or a sharp knife to cut out circles of dough, about 3-4 inches in diameter.
7. Place a spoonful of the queso and vegetable mixture in the center of each dough circle. Fold the circle in half, pinching the edges together to seal.
8. Use a fork to poke several holes in the top of each empanada, to allow steam to escape. Brush the empanadas with beaten egg and milk, then bake for 20-25 minutes or until golden brown.
9. Serve the empanadas warm with your favorite dipping sauce, such as salsa or guacamole. Enjoy!
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