Bacon, Poblano Peppers, and Cheese Empanadas

Mónica Mateos
Mónica Mateos
These delicious bacon, poblano pepper, and cheese empanadas are a treat. You can prepare them as canapés for an important event or simply for snacking with family. They are easy to make and everyone will love them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 slices bacon 4 slices bacon
  • 1/2 onions, finely chopped 1/2 onions, finely chopped
  • 2 cloves garlic 2 cloves garlic
  • 2 Poblano chiles, roasted, peeled, deveined, and chopped 2 Poblano chiles, roasted, peeled, deveined, and chopped
  • 3/4 cups monterey cheese , shredded 3/4 cups monterey cheese , shredded
  • 250 grams puff pastry
  • 1 egg, beaten 1 egg, beaten
Preparation
1h
30 mins
Low
  • Cook and stir the bacon in a medium skillet over medium heat for 5 minutes; drain it. Add the onions and garlic; cook and stir for 4 minutes or until the bacon is crispy; drain it. Stir in the peppers; let the mixture cool.
  • Preheat the oven to 200°C. Use a rolling pin to roll out the dough on a lightly floured surface to form a square; cut it into 12 smaller squares. Brush the edges with a little egg. Place about 1 tablespoon of the bacon mixture in the center of each square; fold them diagonally in half. Gently press from the top to remove excess air; seal the edges with a fork. Slightly bend them to resemble crescent shapes. Make a small cut on top of each to allow steam to escape. Place the empanadas on a baking sheet lined with parchment paper; brush them with the remaining egg.
  • Bake for 20 minutes or until they are nicely golden brown.

Nutritional Information

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