Corn Empanadas with Cheese
Real California Milk
Dive into the incredible flavor of these corn empanadas with cheese, as they not only turn out very crispy, but the filling is simply irresistible. The best part? These corn empanadas with cheese will be ready in just 25 minutes. Don't miss out on trying them!What we love most about these empanadas is that, besides being easy and quick, they can be served as a main dish or a side. They pair perfectly with grilled meat, chorizo, and more. Are you ready to try these corn empanadas with cheese?Creamy FettucciniDanish CookiesBrownie Ice Cream Sandwich
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 3 cups flour , for the dough
  • 1 tablespoon salt , for the dough
  • 1/4 cups oil , for the dough
  • water, for the dough
  • 2 cups corn kernel
  • 1 bell pepper , in small cubes
  • 1 1/2 cups Organic Rumiano Monterey Jack Cheese®
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • salt and pepper
Preparation
15 mins
10 mins
Medium
  • Heat the oil in a pan over high heat and sauté the garlic and onion, then add the corn kernels and cook for 3 more minutes. Add the bell pepper and season with salt and pepper. Let cool.
  • Mix the flour, salt, oil, and a little water in a mixing bowl with a hook attachment and knead until a flexible consistency is achieved.Roll out the dough with a rolling pin until you reach a thickness of half a centimeter and cut portions with a ring.
  • Fill each empanada disc and add Monterey Jack Rumiano Organic® cheese. Fry in plenty of hot oil.
  • Place the empanadas on absorbent paper.
  • Serve with chimichurri.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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