Corn and Poblano Empanadas

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Masa harina--used to make corn tortillas and tamales--yields a more richly flavored and textured dough than that made with flour alone.

Yield: 8 servings (serving size: 1 empanada)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 27%
  • Fat: 4.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.2g
  • Carbohydrate: 25.8g
  • Fiber: 2.6g
  • Cholesterol: 11mg
  • Iron: 1.3mg
  • Sodium: 277mg
  • Calcium: 58mg

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup masa harina
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 cup water
  • 2 tablespoons butter, cut into small pieces
  • 2 poblano peppers
  • Cooking spray
  • 2 garlic cloves, minced
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 3/4 cup (3 ounces) shredded Oaxaca or mozzarella cheese
  • 1 large egg white
  • 1 tablespoon water

Preparation

  1. Preheat oven to 500°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor; pulse 3 times. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.)
  3. Place poblanos on a foil-lined baking sheet. Bake at 500° for 20 minutes or until brown and blistered, turning once. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop. Place in a medium bowl.
  4. Reduce oven temperature to 425°.
  5. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add 1/2 teaspoon salt and corn; sauté 3 minutes. Add to poblanos; let stand 5 minutes. Stir in cheese.
  6. Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level tablespoons corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork. Bake at 425° for 20 minutes or until lightly browned.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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