Scrambled Egg, Poblano And Goat Cheese Empanada With Salsa Verde

1. 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. 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. 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. 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. 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. 6

   Brush empanadas with the egg white and bake at 375 degrees for 25-30 minutes, or until brown and crusty.

7. 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. 8

   Dip empanadas in salsa when they are ready and enjoy!

* Per serving · 4 servings · Values may vary.