Grill and turn the poblano peppers over a direct flame or on a comal until they blister all around.
Peel, seed and devein peppers then cut in to small slices.
Slice the onions, squash and epazote really fine.
Heat the butter in a heavy pan over a medium flame.
To the melted butter add the poblano pepper, onions, squash and epazote. Stir well until cooked.
In a small bowl add and lightly beat the eggs with salt. Add egg mixture to the hot vegetables and scramble together.
Add the cheese and finish mixing.
Adjust with salt to taste.
In a heavy skillet heat the oil over a medium flame.
Assemble the empanadas by taking one warm tortilla and placing a small amount of mixture lengthwise along the center.
Fold over to half moon shape and place in the skillet. Brown empanada to desired crispness. Check, turn and remove empanadas with a wooden spoon.
Serve with guacamole and salsa picante.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (499g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 226 (24%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 10.6mg||3 %|
|Sodium 1894.3mg||65 %|
|Potassium 857.6mg||23 %|
|Total Carbohydrate 153.7g||45 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 143.5g|
|Protein 27.6g||39 %|
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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.
Calories per serving: 957
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