Carlos Lieja

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Banana Empanadas with Chipotle Peanut Sauce

1h 5 mins
45 mins
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Prepare these banana empanadas with a chipotle peanut sauce, they are a very rich entry, since they have the banana sweet and the rich flavor combination in the peanut and chipotle sauce. It gives you the spiked touch that you will love.
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12 portions
  • 1 cup oil
  • 2 plantain, ripe, chopped
  • 1/4 cups onion, chopped
  • 1 clove garlic
  • 1 cup mozzarella cheese
  • 1/2 cups fresh coriander, finely chopped
  • 12 discs for empanada
  • 1/4 cups peanut butter, sugarfree
  • 1/4 cups mayonnaise
  • 1/4 cups orange juice
  • 2 tablespoons chipotle peppers in adobo sauce, chopped


Heat 1 tsp. of the oil in a large nonstick skillet over medium heat. Add bananas, onions and garlic; kitchen 5 min. or until the plantains are well browned, stirring frequently. Let them cool down a bit. Add the cheese and half of the cilantro.
Drizzle about 1/4 cup of the banana mixture in the center of each disk; Moisten the edges with water. Fold the discs in half to wrap the filling; squeeze them a little higher to remove the airbags. Seal the edges with a fork.
Heat the rest of the oil in a medium-sized deep frying pan. Add 4 empanadas; cook 4 to 5 min. or until they are golden brown on both sides and turning them over at 3 min. Drain them on paper towels. Repeat the procedure with the other empanadas. Let them cool.
Mix well the peanut butter, mayonnaise, juice, chilies and the rest of the cilantro. Serve empanadas with this sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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