Name: Bacon, Poblano Peppers, and Cheese Empanadas
Prep time: 90 min
Cook time: 30 min
Yield: 12
Cuisine: Mexicana
Ingredients: 4 slices bacon; 1/2 onions, finely chopped; 2 cloves garlic; 2 Poblano chiles, roasted, peeled, deveined, and chopped; 3/4 cups monterey cheese , shredded; 250 grams puff pastry; 1 egg, beaten

Preparation

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.

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Bacon, Poblano Peppers, and Cheese Empanadas

Ingredients

Preparation

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