Savory empanadas are a tasty treat that can be enjoyed any time of day, and these easy to make roasted poblano peppers are no exception. These Empanadas de Rajas made with strips of roasted poblano peppers, golden corn kernels, a serrano chile for spice, Mexican crema, and crumbled queso fresco wrapped in a tender, flaky crust are so good you’ll want to eat them for breakfast, lunch, and dinner. Enjoy them for a quick grab-and-go breakfast, have one with a side of your favorite salad for a delicious lunch, or serve them with Mexican rice and refried black beans for a complete and hearty meatless dinner.
Roast the poblano peppers on a comal or griddle over high heat, turning occasionally, until the skin is completely charred. Remove from heat and place roasted poblano peppers in a plastic bag; let rest for 10 minutes. Remove the stems, seeds, and charred skin from the poblano peppers. Cut peppers into thin strips.
Mix together the poblano peppers, corn, onion, serrano chile, garlic, Mexican crema, and queso fresco in a medium bowl; season with salt and black pepper to taste.
Preheat oven to 375°F. Lightly grease a cookie sheet with cooking spray.
Unroll refrigerated crescent dough. Divide each sheet of rolls into 4 triangles, pressing the perforations together to seal. Spoon 3 to 4 heaping tablespoonfuls of the poblano filling on one half of each rectangle; fold dough in half, pressing edges with a fork to seal.
Arrange empanadas on lightly greased cookie sheet. Brush tops with lightly beaten egg. Bake at 375°F for 13 to 15 minutes until golden. Remove from oven.
Garnish with chopped fresh cilantro. Serve with pico de gallo or your favorite salsa.