CORN EMPANADAS RECIPE RECIPES

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QUESO FUNDIDO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Queso Fundido Recipe: How to Make It - Taste of Home image

Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 cups.

Number Of Ingredients 10

1 pound uncooked chorizo
2 cups fresh or frozen corn, thawed
1 large red onion, chopped
1 poblano pepper, chopped
8 ounces fresh goat cheese, crumbled
2 cups cubed Monterey Jack cheese
1 cup cubed pepper jack cheese
1 large tomato, seeded and chopped
3 green onions, thinly sliced
Blue corn tortilla chips

Steps:

  • Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

Nutrition Facts : Calories 161 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 365mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

VEGETARIAN EMPANADAS RECIPE (SPINACH FILLING) | KITCHN



Vegetarian Empanadas Recipe (Spinach Filling) | Kitchn image

Mozzarella and baby spinach are stand-out ingredients in these mouth-watering empanadas.

Provided by Marisel Salazar

Categories     Main dish    Dinner    Appetizer

Total Time 5100S

Prep Time 3000S

Cook Time 2100S

Number Of Ingredients 16

3 cups all-purpose flour, plus more for rolling
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter
1 large egg
1/2 cup whole or 2% milk
1/2 medium white onion
1 clove garlic
6 ounces low-moisture mozzarella cheese, shredded (about 1 1/2 cups)
3 tablespoons grated Parmesan cheese (about 1 ounce)
3 tablespoons olive oil
9 ounces baby spinach (about 9 packed cups)
3 tablespoons cream cheese
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large egg
1 large egg yolk

Steps:

  • Place 3 cups all-purpose flour and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Cut 1 1/2 sticks cold unsalted butter into small cubes and add to flour. Using your hands or a pastry cutter, mix the butter into the flour until no large butter chunks remain and the flour resembles sand.
  • Add 1 large egg and lightly whisk to combine. Slowly mix in 1/2 cup whole or 2% milk a little bit at a time with your hands until the dough is soft and smooth. Divide the dough in half and form each piece into a ball.
  • Dust a work surface lightly with all-purpose flour. Roll each ball out with a rolling pin until 1/4-inch thick. Cut out 5-inch wide rounds with a cutter, or trace a plate or other round object with a knife to cut. Transfer the rounds to a wax or parchment paper-lined plate or baking sheet, placing more paper between each layer.
  • Gather the scraps into a ball, then re-roll and cut more rounds out until you have a total of 12 to 14 rounds. Refrigerate while you make the filling, at least 25 minutes.
  • Dice 1/2 medium white onion (about 3/4 cup) and mince 1 garlic clove. Shred 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups). If needed, finely grate 1 ounce Parmesan cheese until you have 3 tablespoons.
  • Heat 3 tablespoons olive oil in a 10-inch frying pan over medium heat until shimmering. Add the onion and garlic and sauté until the onion is softened, 3 to 5 minutes.
  • Add 9 ounces baby spinach a few handfuls at a time, stirring between addition, until wilted, about 4 minutes. Reduce the heat to low. Add the mozzarella, Parmesan, 3 tablespoons cream cheese, mozzarella, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until the cheeses are melted and everything is combined, about 2 minutes.
  • Remove from the pan from the heat. Taste and season with more kosher salt and black pepper as needed.
  • Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Whisk 1 large egg and a few drops of water in a small bowl with a fork until lightly beaten. Whisk 1 large egg yolk in a second small bowl until lightly beaten.
  • To assemble the empanadas, place 2 tablespoons of the warm spinach filling in the center of a disc of dough. Brush the edges of the disc with the egg white wash. Fold the disc in half over the filling. Press the edges with your fingers to seal. Press a fork onto the edges about 1/2-inch in to further and decoratively seal. Place on the baking sheet.
  • Repeat filling the remaining empanada discs, spacing them evenly apart on the baking sheet. (If you have filling leftover, save it and enjoy as a snack with chips.) Brush the empanadas with with egg yolk wash.
  • Bake until the empanadas are golden-brown, 20 to 25 minutes. Let cool for 5 minutes on the baking sheet before serving.

Nutrition Facts : SaturatedFatContent 14.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 26.3 g, SugarContent 1.3 g, ServingSize Serves 12, ProteinContent 13.3 g, FatContent 26.5 g, Calories 395 cal, SodiumContent 302.1 mg, FiberContent 1.1 g, CholesterolContent 0 mg

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QUESO FUNDIDO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 161 calories per serving
  • Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
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QUESO FUNDIDO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 161 calories per serving
  • Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
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