Preheat oven to 425°F. Rub all sides of the poblano pepper with olive oil and place on a baking sheet.

Roast for 6 to 8 minutes, turning every 2 minutes to ensure you get it on all sides. The skin should be charred and blistered all over.

Add pepper to a sealable bag and seal. Let sit at room temperature for 10 to 15 minutes.

Reduce oven heat to 300˚F. Line two rimmed baking sheets with silicone mats or parchment paper.

Peel off the skin of both roasted pepper. Remove the seeds and dice the peppers as finely as you can. Set aside.

In a large bowl, combined diced pepper, chicken, black beans, cumin, garlic powder, onion powder, smoked paprika, cayenne, LA VICTORIA® Salsa Thick’n Chunky , and enchilada sauce. Stir to combine.

Taste and season with salt and pepper to taste. I used 1/2 tsp salt and 1/4 tsp black pepper.

Roll out pie crusts to be about 1/8-inch thick. Cut 5-inch circles in the dough. Add a tablespoon or so of the pepper mixture to the center of each circle. Sprinkle with shredded cheese, evenly distributing between the circles.

Add 1 egg and 1 Tablespoon water to a small bowl. Whisk to combine. Brush the edges of the circles with the egg mixture.

Fold each circle over the filling, forming a half-moon shape. Crimp the edges with a fork. Add empanadas to the sheet pans, spacing them apart evenly.

Brush the tops of the empanadas with the remaining egg mixture.

Bake for 20 to 30 minutes until golden brown. Serve warm with LA VICTORIA® Salsa Thick'n Chunky.