Sweet Corn And Poblano Empanadas Recipe
oaxaca cheese, peanut salsa verde
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Ingredients
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Empanada Filling
Method
Empanada Preparation
- 1
Roast Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven, cover with foil, and let them steam for 10 minutes. Peel off the skin, remove seeds, and chop.
- 2
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add the sweet corn and sauté for about 5 minutes until slightly caramelized. Stir in the chopped roasted poblano peppers, salt, and black pepper. Remove from heat and let cool. Once cooled, fold in the Oaxaca cheese.
- 3
Make Empanadas
Using prepared empanada dough, place a tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 4
Cook Empanadas
Heat oil in a deep skillet over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Alternatively, you can bake them in the oven at 375°F (190°C) for 25-30 minutes until golden.
