This morning I went to my local farmer’s market specifically for fresh Poblanos to make empanadas. While researching recipes it occurred to me that I could do a blog on empanadas alone because there are so many fillings and variations from all Latin countries. I chose an Ecuadorian version found on laylita.com. Her website is filled with amazing recipes. After roasting fresh chiles in my oven for Cinco de Mayo chile rellenos, I felt like an expert so this recipe for empanadas stuffed with roasted Poblanos and cheese appealed to me. I used a pre-packaged pie crust dough cut into 3 inch circles, then filled them with a mixture of Monterey Jack, Cotija cheese, diced onions, oregano, and roasted, diced Poblanos. I served this with a salad made with shredded iceberg lettuce, thinly sliced red onions, radishes, little Zima tomatoes and Cojita cheese. The dressing was simply a squeeze of lime juice and olive oil. Coming soon, Laylita's llapingachos (cheese stuffed potatoes) recipe.
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