Oaxaca Cheese, Corn, and Mexican Chimichurri Empanadas

Name: Oaxaca Cheese, Corn, and Mexican Chimichurri Empanadas
Prep time: 15 min
Cook time: 5 min
Yield: 12
Cuisine: Argentina
Ingredients: 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

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

Published: 05-09-2016

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.

Energy

471.5

kcal

23.58%

Carbohydrate, by difference

Protein

7.6

15.2%

Total lipid (fat)

37.9

58.31%

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100

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Oaxaca Cheese, Corn, and Mexican Chimichurri Empanadas

Ingredients

Preparation

Nutritional information

Presentation

Tips

Oaxaca Cheese, Corn, and Mexican Chimichurri Empanadas

Ingredients

Preparation

Nutritional information

Presentation

Tips

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