Pinto Beans and Rajas de Chiles Empanadas

Directions:

1. Follow the instructions to cook your Camellia Brand pinto beans. Set aside ¾ cup to chill for this recipe. The remaining can be refrigerated or frozen for later use.
2. For Rajas: Set the oven temp to 400 degrees F.
3. Place whole poblano peppers on a 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 heat.
4. Add the charred poblano pepper to a plastic storage bag and seal, or to a bowl and cover. Allow the poblanos to steam in the storage bag/bowl for about 10 minutes to loosen the skin.
5. When the skins are loosened and the poblanos are cool enough to handle, use a towel or fork to peel off the skins. Discard the skin.
6. Cut them open lengthwise, remove the seeds, stem, and white membrane, then thinly slice.
7. 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 the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes.
8. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Set it aside to cool for filling.
9. To assemble empanadas: Defrost dough in the refrigerator.
10. Heat oven to 375°F. Spray cookie sheet with cooking spray. In a small bowl, mix the filling ingredients.
11. Spread dough out slightly using roller. Place 1-2 tbsp of filling in center of dough. Brush edges with egg wash. Turn dough over 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.
12. Bake in oven until golden brown, about 18-20 mins and internal temperature reaches 165°F.
13. Serve warm empanadas with with Spicy Avocado Crema.