Poblano Chile and Cheese Stuffed Empanadas

These empanadas are a delicious blend of smoky poblano chiles and gooey melted cheese wrapped in a crispy, golden crust. Perfect for a tasty snack or a fun appetizer to share with friends and family.

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TIME45 min

SERVINGS4

RATING5.0 / 5

Poblano Chile and Cheese Stuffed Empanadas

01 / WHAT YOU NEED

Ingredients

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

02 / HOW TO MAKE IT

Let's cook.

Char and Steam Poblanos

Start by heating your oven to 375°F (190°C) and line a baking sheet with parchment paper. To get the poblanos nicely charred, place them directly on the gas stove grates over medium heat. Turn them every now and then with tongs until the skins are blackened and blistered, which should take about 5 minutes. Once they’re charred, pop them into a sealed plastic bag and let them steam for about 7 to 8 minutes—this makes peeling easier. After that, peel off the skins, remove the seeds, and chop the peppers into roughly 1-inch pieces.

02

Assemble and Seal Empanadas

Now, onto assembling the empanadas. Spoon about 1 ½ tablespoons of Manchego cheese onto each dough circle, then add around half a tablespoon of the chopped poblano on top. Fold the dough over to cover the filling, and wet your fingers with a little water to help seal the edges by pressing them firmly together. Arrange the empanadas on your prepared baking sheet and brush the tops with a beaten egg for a nice golden finish.

03

Bake Until Golden

Bake them in the oven for about 24 to 26 minutes, or until they’re beautifully golden and crispy. Let them cool a bit before digging in!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Roast the poblanos until the skin blisters, then peel for the best smoky flavor.
- Use a mix of cheeses like mozzarella and queso fresco for a gooey and tangy filling.
- Seal the edges well with a fork to prevent the filling from leaking during frying or baking.

Why you’ll love it

These empanadas combine the smoky heat of poblano chiles with creamy cheese for a perfect balance of flavors. They offer a satisfying crispy crust and a melty filling that is both comforting and exciting. Great for snacks, appetizers, or a fun meal, they bring a taste of Mexican-inspired comfort food to your table.

Serving ideas

Serve warm with a side of fresh salsa, guacamole, or sour cream for dipping. A light salad or Mexican rice can turn these into a complete meal. They also pair nicely with a cold beer or a tangy margarita for gatherings.

Storage & leftovers

Allow the empanadas to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain their crispiness rather than using a microwave.