Ingredients
- 8 Each 10" Fry-Ready Tortilla (37183)
- 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 cup Vegetable broth
- 8 Oz. Oaxaca Cheese
- As Needed Egg Wash
- Cumin-Cilantro Crema, see related recipe
Directions
- 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.
- 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.
- Preheat 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.
Ingredients- 3 cup Sour Cream
- 1 Tbsp. Cumin, ground
- 1/4 cup Cilantro, minced
Directions
- Combine all ingredients, mix well. Refrigerate for service.
