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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.
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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.
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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.
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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.
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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.
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6
Brush empanadas with the egg white and bake at 375 degrees for 25-30 minutes, or until brown and crusty.
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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.
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8
Dip empanadas in salsa when they are ready and enjoy!
