Zucchini Empanadas

• 1 large poblano chile
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 1 large garlic clove, finely minced
• 1 cup finely chopped zucchini
• 1 cup finely chopped yellow squash
• 1 cup fresh or frozen corn kernels, thawed
• 1 teaspoon ground cumin
• 1 fresh thyme sprig
• 2 tablespoons mascarpone cheese, softened
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 ounces Cotija cheese, crumbled (about 1/2 cup)
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• 1 teaspoon water
• 1 large egg
• 1/2 teaspoon cumin seeds (optional)

1. Preheat broiler to high.
2. Cut chile in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; saute 2 minutes or until onion begins to soften. Add garlic; saute 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; saute 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight.
4. Preheat oven to 400u0b0. Line 2 large baking sheets with parchment paper.
5. Combine 1 teaspoon water and egg in a small bowl. Divide cold filling into 15 equal portions (about 3 generous tablespoons each). Keep filling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold filling in center. Fold dough over filling to form a half-moon shape. Gently press edges between thumb and index finger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and filling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400u0b0 for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking.

poblano chile, extravirgin olive oil, onion, red bell pepper, garlic, zucchini, yellow squash, corn kernels, ground cumin, thyme, mascarpone cheese, salt, freshly ground black pepper, cotija cheese, queso fresco, water, egg, cumin seeds

Taken from www.myrecipes.com/recipe/zucchini-empanadas (may not work)