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Corn and Cheese Empanadas - Empanadas con Choclo y Queso

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Corn and Cheese Empanadas - Empanadas con Choclo y Queso

Corn and Cheese Empanadas - Empanadas de Choclo y Queso

Marian Blazes
These vegetarian empanadas are filled with sweet corn and a creamy cheese sauce. If you prefer something heartier, add some barbeque chicken or pork to the filling.

Yield: 10-12 Empanadas

Ingredients:

  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 16-ounce bag frozen corn, or about 4 cups fresh corn kernels
  • 1/4 cup chopped cilantro
  • 1 tablespoon water
  • Salt and pepper to taste
  • For the cheese sauce:
  • 3 tablespoons butter
  • 10 tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 teaspoon cumin
  • 1 cup grated cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • 1 recipe empanada dough

Preparation:

  1. Prepare empanada dough and set aside to rest.

  2. In a heavy skillet over medium heat, sauté the onion and red pepper in the olive oil and butter until soft and fragrant (5-8 minutes).

  3. Add the corn and and the water and cook, stirring, for 5 minutes more. Stir in the cilantro and cook for 1-2 more minutes.

  4. Remove from heat, season with salt and pepper to taste. Set aside to cool.

  5. Prepare cheese sauce: Melt the butter in a medium saucepan. Whisk in the flour over medium heat, stirring for 2-3 minutes. Whisk in the milk and cream, stirring continuously, until mixture thickens and comes just to a boil.

  6. Stir in the cheeses and cumin, and season to taste with salt and pepper. Remove from heat.

  7. Stir vegetable mixture into cheese mixture and let cool (or chill in refrigerator for a few minutes).

  8. Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.

  9. Preheat oven to 425 degrees.

  10. On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.

  11. Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.

  12. Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.

  13. Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. (See Tips and Techniques for Beautiful Empanadas). Place empanadas on a baking sheet.

  14. Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.

  15. Bake for 15 to 20 minutes, until golden brown and slightly puffed.

  16. Serve warm or at room temperature.

  17. Makes 10 to 12 empanadas.

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