Directions
Step 1
Mix the corn, jalapeño, onion and cheese in a mixing bowl.
Step 2
Fill each empanada wrapper with 2-3 tablespoons of cheese filling.
Step 3
Use the whipped egg to seal the empanada wrappers.
Step 4
Refrigerate the empanadas for 30 minutes.
Step 5
Preheat the oven to 400°F (205°C)
Step 6
Place the empanadas on a baking tray lined with parchment paper and brush them with butter on both sides.
Step 7
Bake the empanadas for 15-20 minutes until golden.
Step 8
Serve with a side of Taquera sauce.
Notes:
- Add all types of veggies to fill your empanadas. You can also make meat and cheese empanadas.
Nutrition:
- Calories: 558
- Fat: 33.1g
- Carbs: 48.1g
- Protein: 19.5g
Ingredients
- 8-12 empanada wrappers
- 1 can yellow corn kernels, drained
- Slice Jalapeño La Costeña, to taste
- 1/4 white onion, minced
- 2 cups grated Manchego or Chihuahua cheese
- 1 egg, whisked
- 2 tbsp butter, melted
- 1 jar Taquera Salsa La Costeña
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