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Poblano Pepper and Cheese Empanadas

Name: Poblano Pepper and Cheese Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tsp Lard or oil; 3 Poblano peppers; 150 g Oaxaca cheese; 0.5 Onion; 50 g Cotija cheese; 4 tbsp Soured cream; 2 cups Corn masa

55 min (30 prep + 25 cook) Medium 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Corn masa empanadas filled with poblano pepper strips and Oaxaca cheese.

About this recipe

Corn masa empanadas filled with roasted poblano pepper strips in cream and melted Oaxaca cheese. A classic antojito from central Mexico.

History & Origin

Empanadas de rajas con queso are one of the most beloved antojitos of the Valley of Mexico and Puebla. Although the empanada concept arrived in Mexico with the Spanish and their Arab heritage, Mexicans radically transformed it by adopting nixtamalised corn masa as the wrapper, creating something entirely new. The rajas and cheese filling represents a perfect fusion of pre-Hispanic and colonial ingredients. Poblano chilli is native to the state of Puebla, where it has been cultivated for thousands of years. Cheese arrived with the Spanish and evolved in Mexico into unique varieties like Oaxaca cheese, a string-pull type that melts gently and interweaves with the chilli. In antojito markets throughout central Mexico, these empanadas are prepared in full view on enormous griddles, brushed with lard and cooked until golden spots develop.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

14g

Protein

38g

Carbohydrates

16g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast 3 poblano peppers directly over a gas flame or under the oven grill until the skin is uniformly blackened. Place in a plastic bag for 10 minutes. Peel, deseed and cut into thin strips.
💡 Steaming in the bag makes peeling much easier.
2
Sauté 1/2 sliced onion in 1 tablespoon oil until translucent. Add the pepper strips, 4 tablespoons soured cream, salt and pepper. Cook 5 minutes. Add 150g shredded Oaxaca cheese and mix until it starts to melt. Remove from heat.
3
Prepare the masa: mix 2 cups corn masa (or nixtamalised corn flour with water per instructions) with salt. The dough should be smooth and not stick to your hands. Divide into 8 equal portions.
💡 If using corn flour, add warm water little by little until the dough does not crack.
4
Place a portion of dough between two pieces of cling film and press to a 12cm disc using a tortilla press or plate. Place 2-3 tablespoons of filling in the centre. Fold the masa to form a half-moon and seal edges by pressing with your fingers.
💡 If edges crack, moisten slightly with water.
5
Cook the empanadas on a griddle or frying pan with a teaspoon of lard or oil over medium heat, 4-5 minutes per side until golden. Serve with green salsa, cream and cotija cheese.