Scrambled Egg, Poblano and Goat Cheese Empanada with Salsa Verde

July 25, 2011
Author Notes

This is similar to an empanada I had at Xoco restaurant in Chicago. That one was scrambled eggs and poblano peppers, but I added a firm goat cheese to the filling because cheese improves everything! The goat cheese i used was Laura Chenel's tomme because I had it on hand, but cojita cheese would probably work well too.

The crust is adapted from Lucinda Scala Quinn's cookbook Mad Hungry. I don't claim any empanada wisdom, so any good empanada crust should work. I like this one because it requires very little effort and rewards you with a flaky crust. I use less flour than she calls for, because more gets added in when you roll the dough out and i add the cream while the dough is mixing, unlike Quinn who adds it with the cream cheese and butter. —Ellesbelly

  • Makes 6
  • Crust
  • 8 tablespoons salted butter
  • 3 tablespoons cream cheese
  • 1 1/2 cups all purpose flour
  • 1/4 cup heavy cream
  • filling and salsa verde
  • 6 eggs
  • 1/2 cup loosely packed grated cheese
  • 4 poblano peppers, roasted, peeled and de-seeded
  • salt, pepper to taste
  • 5 tomatillos, roasted with the peppers
  • 1 chopped red onion
  • 1 lime, juiced
  • 1 egg white
  • 1 jalepeno, de-seeded
In This Recipe
  1. roast peppers and quartered tomatillos in the oven at 400 degrees for about 30 minutes or until peppers are charred and tomatillos are browned and cooked through.
  2. While peppers roast, make dough. Add the cream cheese and butter to a food processor, pulse until smooth. Add flour and pulse a couple times, then pulse some more while adding the cream. Remove from food processor and make into a ball without working the dough too much. Refrigerate.
  3. Let peppers steam for a few minutes in plastic wrap or a covered bowl when they come out of the oven. When they're cool enough to touch, peel, de-seed and chop the peppers finely. Add two to a bowl with the grated cheese, add two to a bowl with the tomatillos.
  4. Set aside tomatillo/pepper bowl. Make scrambled eggs, add salt and pepper to taste. When nearly done add the cheese and 2 chopped poblanos. Mix until combined and set aside in a bowl.
  5. Roll out the dough, using flour if needed. cut into 5-6 inch rounds (I used a cereal bowl upside down.) Fill with egg mixture, fold into 1/2 moon shape and seal.
  6. Brush empanadas with the egg white and bake at 375 degrees for 25-30 minutes, or until brown and crusty.
  7. While empanadas are cooking chop the onion and jalepeno. also, juice the lime. Add to the poblano and tomatillo mixture. Either leave as is, or for a less chunky salsa, use an immersion blender or regular blender and process until smooth. Chill until ready for use.
  8. Dip empanadas in salsa when they are ready and enjoy!

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