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Recipe

Cheese, Spinach and Bacon Empanadas

1h
45 mins
Low
13
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This recipe for empanadas stuffed with spinach and bacon cheese is perfect as an appetizer or dinner. Its flavor and crunchy texture will enanctar you. Do not stop trying them.
Learn more about Jessica Alcántara

Ingredients

24 portions
  • 24 discs for empanada
  • 6 slices bacon
  • 1/4 cups onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups spinach, cooked and drained
  • 1/4 cups whole kernel corn
  • 1 cup cheddar cheese, grated
  • 1 teaspoon chili flake
  • 1 egg, smoothie

Preparation

Cook the bacon in a medium skillet over medium heat for 3 minutes. Add the onion and garlic. Cook and stir for 4 minutes or until the bacon is crispy; drain them. Add spinach and corn; let them cool. Add cheese and chili and stir.
Preheat the oven to 180 ° C. Place, in the center of each disc, about 1 tablespoon of the spinach mixture. Brush the edges with half the beaten egg. Fold the discs in half to cover the filling; Gently press the upper part to remove the air sachets. Press the edges to seal the empanadas. Place them on a baking sheet covered with baking paper; brush the empanadas with the rest of the beaten egg.
Bake the empanadas for 15 minutes or until golden brown. Let them cool slightly. Serve hot with your favorite sauce as a dip.

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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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