INGREDIENTS

12 each  8" Fry-Ready Tortilla (37185)  
2 Tbsp.  Vegetable Oil  
5 oz.  Red Onions , diced 
9 oz.  Shitake Mushrooms , diced 
9 oz.  Portabella Mushrooms, diced 
5 oz.  Poblano Peppers, roasted, diced 
9 oz.  Corn , roasted off the cob 
1/4 cup  Flour  
3 tsp.  Cumin , ground 
1 1/2 tsp.  Coriander , ground 
1 tsp.  Smoked Paprika , ground 
2 1/2 cups   Vegetable broth 
8 oz. Oaxaca Cheese  
 Egg Wash , as needed 
  Cumin-Cilantro Crema, see related recipe 

DIRECTIONS

1.) Heat oil over medium-high heat in a large skillet. Add onions and sauté for 3-5 minutes. Add mushrooms and sauté for 5-7 minutes or until the mushrooms start to give off their moisture. Add the poblano peppers and corn. In a separate bowl, combine flour, cumin, coriander, and smoked paprika. Mix well until the flour mixture has coated all the ingredients. Add the vegetable broth and heat until a thickened gravy has formed. Remove from heat, add Oaxaca cheese, and store refrigerated.

2.) Place 4 oz. of the empanada filling on one half of the tortilla and brush the edges with egg wash. Fold the empty half of the tortilla over, forming an empanada. Using a fork, gently crimp the edges.

3.) Pre-heat fryer to 350°F. Place empanada in the fryer and fry for 3-4 minutes or until the outside is crispy and the inside is hot. Serve with ¼ cup of Cumin-Cilantro Crema.

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