EMPANADAS DE QUESO RECIPES

Name: Empanadas de Queso (Cheese Empanadas)
Yield: 12 Empanadas
Ingredients: 1½ cups (185 g) masa harina; 1¼ cups (300 ml) warm water, plus more if needed; ¼ teaspoon salt; ½ cup (120 ml) vegetable oil, for cooking the empanadas; 2 cups (225 g) cold crumbled queso fresco; 4 teaspoons sugar; 2 cups (120 g) shredded green cabbage or lettuce; 1 tablespoon (15 ml) fresh lime juice; ¼ medium onion, sliced; 1 plum tomato, sliced; Spicy salsa of your choice; ¼ cup (30 g) crumbled Cotija cheese or queso fresco

EMPANADAS DE QUESO (CHEESE EMPANADAS) | CHRISTOPHER ...

Empanadas de Queso (Cheese Empanadas) | Christopher ... image

"These simplest of empanadas are made using a recipe from the state of Tabasco, on Mexico’sGulf Coast. They are a perfect meatless treat for parties or...

Provided by 177MILKSTREET.COM

Yield 12 Empanadas

Number Of Ingredients 12

Ingredients

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE ...

Empanadas de Queso con Rajas (Poblano Chile and Cheese ... image

Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.

Provided by Yoly

Categories Main Dishes Savory Pie Recipes Vegetarian Pie

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 empanadas

Number Of Ingredients 5

Ingredients

1 large poblano pepper
1 cup grated Manchego cheese
2 tablespoons grated Manchego cheese
12 empanada pastry discs (such as Goya® Tapas para Empanadas)
1 egg, beaten

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
Bake in the preheated oven until golden brown, 24 to 26 minutes.

Nutrition Facts : Calories 153.2 calories, CarbohydrateContent 20.9 g, CholesterolContent 23.1 mg, FatContent 5.5 g, FiberContent 1.2 g, ProteinContent 5.7 g, SaturatedFatContent 2.1 g, SodiumContent 333.3 mg, SugarContent 0.7 g

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