Poblano, Corn and Black Bean Empanadas
Prep Time: 1 Hr
Cook Time: 20 Min
Serves 32 Servings
Difficulty Moderate
Ingredients
- DOUGH
- 1 1/2 C. white corn masa flour
- 3/4 C. all-purpose flour
- 1 tsp. salt
- 1/2 C. cold butter (1 stick)
- 1 large egg
- 6-8 Tbsp. cold water
- FILLING
- 2 small poblano peppers
- 1 ear fresh corn
- 1/2 C. canned black beans, rinsed and drained
- 1 C. shredded Mexican melting cheese, such as queso quesadilla
- Crisco® Pure Canola Oil
- DIP
- 1 C. Mexican crema or sour cream
- 1/4 tsp. salt
- 2 to 3 Tbsp. finely chopped cilantro
Directions
- For Dough: COMBINE masa flour, wheat flour and salt in medium bowl. Cut in butter using pastry blender, until pea-sized chunks are formed. Add egg and water to flour mixture tossing lightly with fork until dough forms a ball.
- ROLL dough to 1/8-inch thickness on a lightly floured surface. Cut dough with floured 3 1/2-inch round cutter to make 32 circles.
- For Filling: SPRAY broiler pan with no-stick cooking spray. Heat broiler to High. Coat chiles with oil for even blistering. Broiler-roast corn and poblanos, turning occasionally with tongs, until corn is lightly brown and poblanos are blackened. Cool. Cut kernels off cob with sharp knife. Peel off outer skin of poblano, remove seeds and chop. Combine corn, poblanos, black beans and cheese in mixing bowl.
- SPOON 1 Tbsp. filling onto each round. Fold dough in half. Crimp edges with fork to seal. Repeat with remaining dough and filling. Prick top of empanada with tines of fork to vent.
- HEAT corn oil, 1-inch deep in a frying pan or electric skillet, over medium heat. Fry 3-4 empanadas at a time in hot oil, turning once, until golden brown. Drain on paper towels.
- For dip: COMBINE crema, salt and cilantro in a small bowl. Serve with warm empanadas.
