Description

Ingredients

• For the dough
• 🌾 250 g all-purpose flour (2 cups) gluten Original: 🌾 250 g all-purpose flour (2 cups)
• 🧂 5 g salt (1 tsp) Original: 🧂 5 g salt (1 tsp)
• 🧈 100 g cold butter, cubed (3.5 oz) dairy Original: 🧈 100 g cold butter, cubed (3.5 oz)
• 💧 60–80 ml cold water (4–5 tbsp) Original: 💧 60–80 ml cold water (4–5 tbsp)
• For the filling
• 🌶 2 roasted poblano peppers, peeled and sliced Original: 🌶 2 roasted poblano peppers, peeled and sliced
• 🧅 50 g onion, thinly sliced (1.75 oz) Original: 🧅 50 g onion, thinly sliced (1.75 oz)
• 🧴 10 ml vegetable oil (2 tsp) Original: 🧴 10 ml vegetable oil (2 tsp)
• 🧀 120 g Oaxaca or mozzarella cheese, shredded (4.2 oz) dairy Original: 🧀 120 g Oaxaca or mozzarella cheese, shredded (4.2 oz)
• 🧂 Salt to taste Original: 🧂 Salt to taste

Preparation

• In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add cold water gradually to form dough. Chill 30 minutes.
• Sauté onion in oil until soft. Add roasted poblano strips and salt. Let cool.
• Roll out dough and cut circles ~10 cm (4 in) wide.
• Place a spoonful of filling and cheese in each, fold over, and seal edges.
• Bake at 200 °C (400 °F) for 20–25 minutes until golden brown.
• Serve warm with salsa or crema 😋

Total Time

Nutritional Value

Advice

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