Pinto Beans and Rajas de Chiles Empanadas

Directions:

1. Pre-heat oven to 400°F.
2. Place whole poblano peppers on lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove peppers from oven.
3. Add charred poblano peppers to a plastic storage bag and seal, or to a bowl and cover. Allow poblanos to steam for about 10 minutes to loosen the skins.
4. When poblanos are cool enough to handle, use a towel or fork to remove and discard skins.
5. Cut poblanos open lengthwise, removing and discarding seeds, stem, and white membrane. Thinly slice peppers into strips.
6. Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium. Add poblano strips, salt, and cook, stirring occasionally, until hot, about 5 minutes.
7. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Set aside to cool. Reserve 1/4 cup for use in empanadas, and refrigerate or freeze the remainder.
8. To assemble empanadas: Defrost dough in the refrigerator.
9. Pre-heat oven to 375°F. Spray cookie sheet with cooking spray. In a small bowl, combine cooked pinto beans, roasted red peppers, rajas, cilantro, and cheeses.
10. Spread dough out slightly using a roller. Place 1-2 tablespoons of filling in center of dough. Brush edges with egg wash, and fold dough over filling to form a half circle; seal edges by crimping or pressing with fork. Transfer to greased baking sheet and brush with egg wash if desired.
11. Bake until golden brown, about 18-20 minutes, when internal temperature reaches 165°F.
12. Serve warm empanadas with with Spicy Avocado Crema.