Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.
Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.
Increase the spiciness by leaving in the seeds, or add a habanero pepper to the mix.Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Jalapeno Popper Empanadas
Amount Per Serving (1 empanada)
Calories 151Calories from Fat 108
% Daily Value*
Saturated Fat 7g35%
Vitamin A 555IU11%
Vitamin C 10mg12%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 3µg3%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.