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Jessica Alcántara

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Recipe

Cheese, Spinach and Bacon Empanadas

1 h
45 min
Easy
8
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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 servings
  • 24 pieces of discs for empanada
  • 6 slices of bacon
  • 1/4 of Cup of onion finely chopped
  • 2 cloves of garlic finely chopped
  • 2 cups of spinach cooked and drained
  • 1/4 of Cup of whole kernel corn
  • 1 Cup of cheddar cheese grated
  • 1 teaspoonful of chili flake
  • 1 piece of 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.
    Calories
    48.8
    kcal
    2.4%
    Carbohydrates
    1.8
    g
    0.6%
    Proteins
    3.3
    g
    6.6%
    Lipids
    3.5
    g
    5.3%
    Fiber
    0.6
    g
    1.1%
    Sugar
    0.3
    g
    0.3%
    Cholesterol
    11.2
    mg
    3.7%
    Esha
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