Elote Empanada Recipe
Roasted corn, chipotle aioli, cilantro, queso fresco, mozzarella cheese and a touch of roasted jalapeño
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Ingredients
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Elote Empanada Ingredients
Method
Cooking Directions
- 1
Prepare the Filling
In a large mixing bowl, combine the corn kernels, chipotle aioli, chopped cilantro, crumbled queso fresco, shredded mozzarella cheese, and minced roasted jalapeño. Season with salt and black pepper to taste. Mix well until all ingredients are evenly combined.
- 2
Assemble the Empanadas
Take one empanada dough disc and place a generous tablespoon of filling in the center. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch. Repeat with remaining dough and filling.
- 3
Cook the Empanadas
Heat olive oil in a large skillet over medium heat. Once hot, carefully place the empanadas in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy. You may need to cook in batches depending on the size of your skillet.
- 4