Mónica Mateos

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Recipe

Empanaditas de Tocino, Chiles Poblanos and Cheese

Name: Empanaditas de Tocino, Chiles Poblanos and Cheese
Prep time: 90 min
Cook time: 90 min
Yield: 12
Cuisine: Mexicana
Ingredients: 4 slices bacon; 1/2 onions, finely chopped; 2 cloves garlic; 2 poblano peppers, roasted, peeled, deveined and chopped; 3/4 cups monterey cheese, grated; 250 grams puff pastry; 1 egg, smoothie

30 mins

Low

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Mónica Mateos

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These delicious bacon, chile poblano and cheese empanaditas are a delight. You can prepare them as canapés for an important event or simply to botanize as a family. They are simple to prepare and everyone will love them.

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Ingredients

12 portions

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4 slices bacon
1/2 onions, finely chopped
2 cloves garlic
2 poblano peppers, roasted, peeled, deveined and chopped
3/4 cups monterey cheese, grated
250 grams puff pastry
1 egg, smoothie

Preparation

Cook and stir the bacon in a medium skillet over medium heat for 5 min .; drain it. Add onions and garlic; cook and stir 4 min. or until the bacon is crispy; drain it. Incorporate chilies; 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. Garnish them around the edges with a little egg. Put each of the squares approx. 1 tbsp of the bacon mixture in the center; bend them diagonally in half. Press them carefully from above to remove excess air; seal the edges with a fork. Fold them a little so they look like half moons. Make each one a small cut on top so that the steam comes out. Place the empanadas on a baking sheet previously lined with baking paper; varnish them with the rest of the egg.

Bake for 20 min. or until they are well browned.