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1. Roast chile peppers over a gas burner or in a hot oven until they'reblackened and blistered. In a bowl covered with plastic wrap, steam chilesfor 15 minutes. Peel chiles; discard skin. Slit chiles lengthwise, scrapeout and discard seeds, remove stem, and dice chiles; set aside. You shouldhave about 1/2 cup diced chiles.
2. Fry bacon in a saute pan over medium-high heat until crisp. Using aslotted spoon, remove bacon to a paper towel lined plate.
3. Pour off all but 1 Tbs. fat from pan; add corn; saute over medium-highheat until edges of corn begin to grown, about 8 minutes. Stir in bacon,chiles, cheddar and scallions. Chill filling thoroughly.
4. Preheat oven to 400. Line a baking sheet with parchment paper.
5. Roll dough into a sheet on a floured work surface. Using a 3 1/2 inchbiscut cutter, cut circles from dough; repeat with remaining dough,rerolling scraps once. Arrange dough rounds on the prepared baking sheet.
6. Place 1 Tbs. filling in the center of each round. Fold rounds in half,pinch to seal, then crimp edges with a fork. (freeze if desired.)
7. Blend egg yolk with water; brush on empanadas, Sprinkle empanadas withpaprika; then bake until golden, 15-18 minutes
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 1480 Calories From Fat: 976 Total Fat: 109.8g Cholesterol: 255.5mg Sodium: 2814.3mg Potassium: 1305.6mg Carbohydrates: 68g Fiber: 9.2g Sugar: 12.1g Protein: 64.7g
Comments: Cuisine at Home October 09 pg 48
Author Note: These empanadas can be made a day in advance - or frozen for upto 1 week. Thaw them for 15 minutes, then brush the empanadas with egg washbefore they go into the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (-351g) | ||
Recipe Makes: -1 Servings | ||
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Calories: -849 | ||
Calories from Fat: -849 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat -66.1g | -88 % | |
Saturated Fat -41.8g | -209 % | |
Monounsaturated Fat -18.6g | ||
Polyunsanturated Fat -2.1g | ||
Cholesterol -207.9mg | -64 % | |
Sodium -1246mg | -43 % | |
Potassium -616.3mg | -16 % | |
Total Carbohydrate -14g | -4 % | |
Dietary Fiber -2.6g | -10 % | |
Sugars, other -11.4g | ||
Protein -51.9g | -74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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