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Recipe of Empanadas de Queso Oaxaca, Elote and Mexican Chimichurri
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Empanadas de Queso Oaxaca, Elote and Mexican Chimichurri

10 mins
5 mins
Low
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Prepare the richest empanadas you've ever cooked with this delicious recipe. Add the elasticity of the Oaxaca cheese and the consistency of the corn. Accompany them with this delicious Mexican chimichurri.
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Ingredients

12 portions
  • 1 package Empanada dough, (on discs), 12 pieces
  • 2 cups Oaxaca cheese
  • 1/2 cups whole kernel corn
  • 1 egg yolk
  • 150 milliliters olive oil, (for the chimichurri)
  • 1/2 cups parsley, (for the chimichurri)
  • 1/4 cups fresh coriander, (for the chimichurri)
  • 1/4 cloves garlic, (for the chimichurri)
  • 3/4 cups olive oil, (for the chimichurri)
  • 2 serrano peppers, (for the chimichurri)
  • 1/4 cups peanut, (for the chimichurri)
  • 1 pinch black pepper, (for the chimichurri)
  • 1/2 teaspoons salt

Preparation

Discard the Oaxaca cheese. Fill the discs for empanadas. Add 1 teaspoon corn kernels.
Paint the edge of the pie with yolk. Close and with the help of a fork crushes the entire shore.
Heat the oil in a deep skillet over medium heat. Fry the empanadas 3 by 3 until well browned. Remove and drain on absorbent paper.
Add the parsley leaves, coriander leaves, epazote leaves, olive oil, garlic, chili, pepper and salt to the blender jar. Grind all this and reserve

PRESENTATION

Serve the center in an extended dish and accompany it with the Mexican chimichurri.

TIPS

Take care of the oil temperature so they do not burn.

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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
Rate this tip
Ratings (4)
harley Shadow
05/02/2020 17:53:09
Cuanto es de epazote?
Santiagos Irapuato
15/06/2019 23:05:05
🤗
Guadalupe Romero Ruiz Velasco
29/04/2019 21:34:26
Riquísimas yo cambié el perejil por cilantro y quedo deliciosa
cesar hdz
25/04/2017 19:35:29
Excelente receta

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