Best Easy Empanadas de Rajas Recipe

Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

Roast the poblano peppers over an open flame or under the broiler, turning until skins are blistered; then place them in a bowl covered with plastic wrap for 10 minutes to steam.

Peel and slice the roasted poblanos into thin strips, removing seeds and stems; sauté sliced onion in olive oil over medium heat until soft, then add the poblano strips and cook for another 2 minutes.

Combine the sautéed poblano-onion mixture with shredded Monterey Jack cheese in a bowl, seasoning with salt and black pepper.

Lay empanada dough rounds flat, fill each with the rajas-cheese mixture, fold and seal edges tightly; brush tops with beaten egg and bake for 18–20 minutes until golden and crispy.