Cheesy Street Corn Empanadas
Our vegetarian empanadas are loaded with gooey cheese, sweet corn and LA VICTORIA® Salsa Verde.
8-10
30 minutes
20 minutes
50 minutes
Ingredients
- 1 tablespoon butter
- 1/4 cup diced red onions
- 1 jalapeño, diced
- 1 teaspoon minced garlic
- 1 cup corn
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped cilantro
- 2 green onions, chopped
- 1/4 cup LA VICTORIA® Salsa Verde
- 1/2 cup crumbled Cotija cheese
- 1/2 cup shredded pepper jack cheese
- 2 pie crusts, thawed and cut into 3″ circular disks
- 1 egg
GARNISH
- Mexican crema
- LA VICTORIA® Salsa Verde
- Crumbled Cotija cheese
- Chopped cilantro
- Paprika
Directions
- In small saucepan, cook butter, red onions and jalapeños over medium-high heat for 2 minutes. Add garlic, cook additional 1 minute.
- Add corn and seasonings, cook 2-3 minutes.
- Remove from heat and stir in cilantro, green onions, LA VICTORIA® Salsa Verde, Cotija cheese and pepper jack cheese.
- Place pie cut outs on parchment lined, sheet pan. Add 1-2 tablespoons of corn mixture to the middle of each pie crust. Carefully fold closed and use a fork to press the edges.
- Whisk egg with 1 tablespoon water and brush onto each empanada.
- Bake at 400° for 18-20 minutes or until golden brown and dough is cooked through.
- Garnish with Mexican crema drizzle, LA VICTORIA® Salsa Verde, crumbled Cotija cheese, cilantro and paprika sprinkle.