Oaxaca Cheese, Corn, and Mexican Chimichurri Empanadas

Versy
Prepare the tastiest empanadas you have ever cooked with this delicious recipe. Add the elasticity of Oaxaca cheese and the consistency of corn. Pair them with this delicious Mexican chimichurri.
Reviewed by Editorial Team of Kiwilimón
5
|
4 comentarios
319
Favorites
Collections
Planner
Grocery List
Ingredients
12
Servings
  • 1 package dough empanada, (in discs), 12 pieces
  • 2 cups Oaxaca cheese
  • 1/2 cups corn kernels
  • 1 egg yolk
  • 150 milliliters olive oil, (for the chimichurri)
  • 1/2 cups parsley, (for the chimichurri)
  • 1/4 cups fresh cilantro, (for the chimichurri)
  • 1/4 cloves garlic, (for the chimichurri)
  • 3/4 cups olive oil, (for the chimichurri)
  • 2 serrano chiles, (for the chimichurri)
  • 1/4 cups peanuts, (for the chimichurri)
  • 1 pinch pepper, (for the chimichurri)
  • 1/2 teaspoons salt
Preparation
10 mins
5 mins
Low
  • Shred the Oaxaca cheese. Fill the empanada discs. Add 1 teaspoon of corn kernels.
  • Brush the edge of the empanada with egg yolk. Close it and use a fork to press down on the entire edge.
  • Heat the oil in a deep skillet over medium heat. Fry the empanadas in batches of three until they are golden brown. Remove and drain on paper towels.
  • Add to the blender jar, the parsley leaves, cilantro leaves, epazote leaves, olive oil, garlic, chili, pepper, and salt. Blend everything and set aside.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by