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.

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