Crispy little bites filled with beef, poblano peppers + melted Monterey Jack bring all the savory flavor of chile relleno into a shareable appetizer.

Ingredients

1½ lb ground beef
½ cup diced onion
1 (10-oz) can fire roasted diced tomatoes with green chiles
1 (4-oz) can diced green chiles, drained
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 Tbsp ground cumin
2 (14.1-oz) pkg refrigerated pie dough
1 large egg, lightly beaten
1 lemon, zested and juiced
1 cup packed fresh cilantro leaves
¼ cup minced red onion
3 Tbsp olive oil
1 tsp crushed red pepper

How to Make It

Cook beef + onion in a large skillet over medium heat until browned and crumbly. Drain and return to skillet.

Stir in tomatoes, green chiles, garlic, chopped cilantro + cumin. Cook over medium heat until thickened and liquid has evaporated.

Remove from heat and let cool 30 minutes, or cover and refrigerate up to 3 days.

Preheat oven to 375°F. Unroll pie crusts on a lightly floured surface and roll each into a 14-inch circle. Cut 18 rounds using a 4-inch round cutter.

Spoon beef mixture onto one side of each dough round. Fold dough over filling and crimp edges with a fork.

Place empanadas on 2 lightly greased baking sheets. Brush with beaten egg and bake 15–20 minutes, or until browned.

Blend lemon zest + juice, cilantro leaves, red onion, olive oil + crushed red pepper until combined.

Serve empanadas with cilantro chimichurri.

Wine Pairing

San Antonio Cardinale’s naturally sweet, fruity red berry flavors complement the savory seasoned beef + green chiles, while its fruit-forward character balances the bright cilantro chimichurri.