Rajas and Cheese Empanadas

Rexal
These homemade rajas and cheese empanadas turn out very crispy and fluffy, perfect for eating with your preferred salsa. When preparing them, don’t forget that the filling must be cold so that the dough can be easily handled. Put your culinary skills into practice and follow this step-by-step guide for a recipe for empanadas stuffed with poblano pepper strips.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 3 cups flour, for the dough
  • 1/2 teaspoons salt, for the dough
  • 1 teaspoon REXAL® baking powder, for the dough
  • 1 teaspoon sugar, for the dough
  • 100 grams butter, fry, for the dough
  • 2/3 cups sparkling water, for the dough
  • 1 tablespoon vegetable oil
  • 1/2 cups onion, sliced
  • 1 tablespoon garlic, finely chopped
  • 2 cups Poblano chile strips
  • 1 cup corn kernels, yellow
  • 2 cups asadero cheese, cut into cubes
  • vegetable oil, for frying
  • sour cream, for serving
  • green salsa, or red, for serving
Preparation
30 mins
15 mins
Low
  • For the dough, in a mixer, mix the flour with the salt, REXAL® baking powder, sugar, butter, and mineral water. Beat until you have a homogeneous dough, wrap it in cling film, and refrigerate for 20 minutes.
  • For the filling, in a pan over medium heat, heat the oil, sauté the onion, and garlic, add the poblano pepper strips, yellow corn kernels, season with salt and pepper, and cook for 5 minutes. Remove and let cool.
  • On a floured surface, roll out the dough to a thickness of 3 mm and then cut circles of 10 cm in diameter.
  • Fill with the strips and cubes of asadero cheese, and with the help of your fingers, close them like empanadas, pressing the edges to prevent them from opening.
  • Fry over medium heat in a pot with hot oil for 5 minutes or until golden brown. Drain on paper towels and serve with cream and salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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