Nutty White Chocolate and Plantain Empanadas with Gingered Guava Sauce


PRODUCTS USED IN RECIPE

6" Pressed Mazina
Nutty White Chocolate and Plantain Empanadas with Gingered Guava Sauce

Original Recipe Serves 12

INGREDIENTS

2 Tbsp.  Butter  
2 Tbsp.  Vegetable Oil  
1/2 tsp.  Almond Extract  
1/4 cup Brown Sugar  
2 large Ripe Plantains , peeled, cut into ¼" slices 
2 cups  Cream Cheese , softened 
2/3 cup White Chocolate Chips 
2/3 cup  Macadamia Nuts , coarsely chopped 
1/2 tsp. Allspice   
1/2 tsp. Ground Ginger  
12 Mission® 6" Pressed Mazina™ Tortillas (08042)  
1 Tbsp.  Cornstarch  
2 Tbsp. Cold Water  
4 Tbsp. Unsalted Butter , melted 

DIRECTIONS

1.) Preheat oven to 350°F.

2.) To sauté bananas, heat butter, and oil in a heavy medium skillet over medium heat. Add almond extract and brown sugar. Mix until well incorporated. Add plantains and sauté for about 5 minutes, until softened. Set aside.

3.) In a medium bowl, mix together cream cheese, chocolate chips, nuts, allspice and ginger. Cover and refrigerate.

4.) To assemble empanadas, place 1 1/2 Tbs. cream cheese filling on one side of each tortilla. Top with 1-2 banana slices and fold over like a taco. Seal edges with cornstarch slurry and generously brush melted butter over each empanada.

5.) Place on a lightly greased baking sheet and bake for about 8 minutes, until golden brown.

6.) Dust empanadas with powdered sugar and serve with gingered guava dipping sauce. (See Related Recipe)

7.) NOTE: When selecting plantains, pick ones that have plenty of black marks as that indicates a soft texture and sweet flavor. Do not use green or yellow plantains as the texture will be too hard and will have a raw unweetened flavor to them.

Recipe Using Same Product(s)

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