Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas)

Ingredients and Weight:

• Empanada dough (pre-made, frozen): 1 pound (24 ounces)
• Poblano chiles, roasted and peeled: 1 pound (24 ounces)
• Queso Oaxaca or Monterey Jack cheese, shredded: 12 ounces
• Onion, chopped: 1 medium
• Garlic, minced: 2 cloves
• Olive oil: 2 tablespoons
• Salt and pepper to taste

Preparation Time: 30 minutes

Cooking Time: 20 minutes at 375°F (190°C)

Difficulty Level: 2/5 (moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat.
3. Add onion and garlic and cook until softened.
4. Chop roasted poblano chiles and add to the skillet. Cook until heated through.
5. Season with salt and pepper to taste.
6. Remove from heat and allow to cool slightly.
7. Thaw empanada dough according to package instructions.
8. On a floured surface, roll out the dough and cut into circles using a biscuit cutter or glass.
9. Place a spoonful of the poblano and cheese filling in the center of each circle.
10. Fold the dough over the filling and seal the edges using a fork or your fingers.
11. Place the empanadas on a greased baking sheet.
12. Bake for 20 minutes, or until golden brown.

Nutritional Information:

• Calories: 200 per empanada (approximately)
• Fat: 10g
• Carbohydrates: 25g
• Protein: 10g

Dish Characteristics:

• Flaky, golden brown crust
• Savory and tangy poblano and cheese filling
• Vegetarian and filling
• Easy to make ahead and reheat

User Comments:

• "These empanadas are absolutely delicious! The poblano chiles add a nice kick of heat, and the cheese is perfectly melted."
• "I love that these empanadas are vegetarian and still so flavorful. They're a perfect appetizer or side dish."
• "I made these for a party and they were a huge hit. Everyone loved them!"

Special Precautions and Tips:

• Use fresh poblano chiles for the best flavor.
• If you don't have pre-made empanada dough, you can make your own using a simple recipe online.
• To freeze empanadas, bake them and then let them cool completely. Place them in a single layer on a baking sheet and freeze for up to 3 months. To reheat, thaw and bake at 350°F (175°C) for 10-15 minutes, or until heated through.