Empanadas De Queso Con Rajas Poblano Chile And Cheese Empanadas Food

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.

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.

RAJAS DE CHILES Y QUESO MANCHEGO

Steps:

• Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
• Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
• Serve hot, over Arroz Blanco.

RAJAS CON QUESO (PEPPERS WITH CHEESE)

Steps:

• Melt butter in large skillet over medium heat.
• Add garlic; saute 1 minute.
• Add bell peppers and poblanos; saute until tender, about 12 minutes.
• Add green onions; saute until tender, about 4 minutes.
• Add cheese and simmer until cheese melts.
• Stir in cilantro.
• Season with salt and pepper.

RAJAS CON QUESO

Steps:

• Roast the chilies over an open flame or on a griddle until blackened but not charred.
• Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
• Remove the chilies and with the help of a kitchen towel rub the skins off.
• The chilies should be firm.
• Cut them in 1/2 inch strips discarding all the seeds and the ribs.
• Do not rinse them.
• Heat the oil in a large pan over medium heat.
• Add the chilies and the onions at the same time.
• Stir often.
• When everything is soft add all the sour cream and the chicken bouillon granules.
• When the cream is hot, turn off the burner and add the cheese.
• Cover immediately until cheese melts.