Empanadas Stuffed with Cheese and Poblano

savory pockets are filled with gooey cheese and roasted poblano peppers, making for a deliciously satisfying bite. Perfect as a snack or appetizer, they’re easy to make and full of bold, comforting flavors.

Kitchen Tips

Make sure the dough is well-chilled before rolling to prevent sticking.
Drain any excess moisture from the cooked poblanos to avoid soggy empanadas.
Use an egg wash on the edges to help seal the empanadas tightly and give them a golden finish.

Ingredients 0/4

1 large poblano pepper 1 cup grated Manchego cheese 12 empanada pastry discs (such as Goya® Tapas para Empanadas) 1 egg, beaten

Why This Recipe Is So Popular

These empanadas are a delicious blend of creamy cheese and smoky poblano peppers. They offer a perfect balance of flavors and textures, making them a crowd-pleaser. Crispy on the outside and gooey on the inside, they are satisfying and easy to enjoy anytime.

Step 1

Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take the poblano pepper and place it directly on the gas stove grates over medium heat. Turn it every now and then with tongs until the skin is blackened and charred all over, which should take about 5 minutes. Once it’s nicely charred, pop it into a sealed plastic bag and let it cool for about 7 to 8 minutes—this makes peeling easier. After it’s cooled, peel off the skin, remove the seeds, and chop the pepper into roughly 1-inch pieces.

Step 2

Now, grab your empanada discs and spoon about a tablespoon and a half of Manchego cheese onto each one. Add about half a tablespoon of the chopped poblano on top. Fold the dough over the filling to make a half-moon shape. To seal the edges, wet your fingers with a little water and run them along the edge of the dough, then press firmly to close.

Step 3

Place the filled empanadas on your prepared baking sheet and brush the tops with a beaten egg for a nice golden finish. Pop them in the oven and bake for about 24 to 26 minutes, until they’re beautifully golden and crisp. Let them cool a bit before digging in!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Present This Dish

Serve warm with a side of fresh salsa or guacamole for added zest. They also pair nicely with a simple green salad or pickled jalapeños to balance the richness. Perfect for snacks, appetizers, or a light meal.

Storing This Dish

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the crust crispy. You can also freeze uncooked empanadas and bake them straight from frozen when ready to eat.

Frequently Asked Questions

How do I peel the poblano pepper easily?

After charring the pepper, place it in a sealed plastic bag for 7-8 minutes to steam, which loosens the skin for easy peeling.

Can I use a different cheese instead of Manchego?

Yes, you can substitute with cheeses like mozzarella, Monterey Jack, or queso fresco for a similar melt and flavor.

Is it necessary to brush the empanadas with egg?

Brushing with beaten egg gives a golden, shiny finish but you can skip it if you prefer a more rustic look.

Can I freeze the empanadas before baking?

Yes, place them on a tray to freeze individually, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.

How can I tell when the empanadas are done baking?

They should be golden brown and crisp on the outside, usually after 24 to 26 minutes in a 375°F oven.

Can I roast the poblano pepper in the oven instead of on the stove?

Yes, roast under the broiler or at 450°F on a baking sheet until the skin is charred, turning occasionally.

What do I do if the empanada dough tears when folding?

Moisten the edges with water and press gently to seal; if it tears, patch it with a small dough piece and press firmly.

Can I add other fillings along with cheese and poblano?

Absolutely! Cooked meats, beans, or sautéed vegetables can be added to customize the filling.