Beef & Cheese Empanadas w/Salsa Roja & Spinach Salad
by aflood
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INGREDIENTS
- 3/4 Pint Grape tomatoes
- 1 Lime
- 1 Yellow onion ; Divided
- 3 Cloves Garlic ; Divided
- 1 Jalapeno
- 12 Ounces Ground beef
- 1 Teaspoon Tomato paste
- 5 Ounces Baby spinach ; Divided
- 6 Empanada doughs
- 2 Ounces Shredded Monterey Jack cheese
- 2 Ounces Shredded mozzarella cheese
- 1 tablespoon Honey
- Parchment paper
INSTRUCTIONS
Preheat oven to 450ºF. Rinse grape tomatoes and halve. Halve lime. Peel onion, halve, and thinly slice. Mince garlic. Rinse jalapeño, halve lengthwise, and using a knife tip, discard seeds and stem. Mince up to half of jalapeño, saving remainder for another recipe (see recipe tip). Pat beef dry with paper towel. Line a baking sheet with parchment paper, and set aside until Step 3.
Heat 1/2 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add half of onion and half of garlic and cook, stirring, until softened, 3–4 minutes. Stir in tomato paste to warm through, about 1 minute. Add beef, 1/2 teaspoon salt, and pepper as desired. Cook, breaking up, until meat is browned, about 5 minutes. Stir in half of spinach to wilt, 1–2 minutes more. Remove pan from heat.
Working 1 at a time, place empanada doughs on prepared baking sheet in a single layer. Using a slotted spoon, add about 1/4 cup filling to 1 half of each. Sprinkle over Monterey Jack and mozzarella. Carefully fold dough over filling and cheese. Using the tines of a fork, press and seal edges tightly. Cut a small slit on top of empanadas so steam can escape. Bake until puffed and light golden, about 15 minutes.
While empanadas bake, wipe pan from beef clean and add 1/2 tablespoon olive oil over medium heat. When oil is shimmering, add minced jalapeño, remaining onion, and remaining garlic. Cook until fragrant, 5 minutes. Add tomatoes and cook, pressing to release their juices, until thickened, 5–7 minutes. Season with 1/4 teaspoon salt. Remove pan from heat. Stir in half of honey, saving remainder for the next step.
In a large bowl, whisk together juice of 1/2 lime, remaining honey, 1 tablespoon olive oil, 1/8 teaspoon salt, and pepper as desired until fully combined. Save remaining lime for another recipe (like guacamole!). Add remaining spinach to bowl with dressing and toss to coat.
Divide spinach salad between serving plates. Transfer beef and cheese empanadas to plates with salad. Spoon over salsa roja, or serve alongside for dipping. Enjoy your homemade masterpiece.
NOTES
aflood
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (520g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 644 | ||
| Calories from Fat: 354 (55%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 39.3g | 52 % | |
| Saturated Fat 18.4g | 92 % | |
| Monounsaturated Fat 15g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 159mg | 49 % | |
| Sodium 508.4mg | 18 % | |
| Potassium 1398.9mg | 37 % | |
| Total Carbohydrate 24.4g | 7 % | |
| Dietary Fiber 5.2g | 21 % | |
| Sugars, other 19.1g | ||
| Protein 50g | 71 % | |
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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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Calories per serving: 644
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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