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
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.
Stay fresh! Get the latest recipes, programs and product information in your inbox.