Creamy Rajas with Corn Empanadas
- A spicy and savory cream filled pastry treat to enjoy for lunch or as a snack. It makes a great appetizer too!
- 3 poblano chiles
- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 2 cloves garlic, chopped
- 1 roma tomato, chopped
- 1 cup frozen yellow corn
- 1 can (7.6 fluid ounces) NESTLÉ Media Crema
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 20 frozen empanada dough discs, defrosted
- 1 large egg, beaten
Roast chiles over an open flame, turning frequently with tongs for 5 minutes or until charred on all sides. Place in plastic bag; set aside to allow to steam for 10 minutes. Using your hands, carefully rub and remove the charred skin. Slice chiles open lengthwise. With a spoon, remove seeds and veins; slice chiles in strips.
Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for about 2 minutes or until onion begins to soften. Reduce heat to medium-low. Add tomato; cook for 3 minutes. Add chile strips and corn; cook, stirring frequently, for 5 minutes. Add NESTLÉ Media Crema, salt and pepper. Cook, stirring frequently, for 10 minutes until gently boiling. Remove from heat; set aside to cool.
Preheat oven to 350° F.
Lay out dough discs on a large working surface. Place 1 heaping tablespoon of chile mixture on the center of each disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on a large baking sheet; brush with egg and prick tops with fork.
Bake for 35 to 40 minutes or until tops are golden brown.