Corn and Poblano Empanadas

  • mcmurr Posted: 05/26/11
    Worthy of a Special Occasion

    These are Great!

  • hoboshm Posted: 07/17/11
    Worthy of a Special Occasion

    Served to guests and all of us ooh-ed and aah-ed over the great flavors. The filling is outstanding! Good, fresh, sweet corn played nicely against the mild pepper flavor and the cheese. Didn't have masa harina and subbed regular cornmeal, which made the crust a little too coarse. If I sub cornmeal again, will either moisten it for a few minutes first, or will let dough stand so that it softens up. Oaxaca cheese was wonderful--more complexity than mozzarella. Will definitely make again. Nice vegetarian appetizer or entree.

  • brighteyes8 Posted: 08/06/13
    Worthy of a Special Occasion

    These are very tasty! The corn and poblano filling is particularly nice. I couldn't find oaxaca cheese so I used mozarella and it worked fine, although I bet it's better with the Mexican cheese. I was a bit disappointed initially by how tough the crust was, but it softened up after sitting a bit. I may have also overworked the dough, although they didn't warn against that. Also, both crust and filling need additional salt (used unsalted butter, so perhaps that's part of it?). Next time I will try increasing salt in both crust and filling by a quarter teaspoon or so. I also really liked the idea of putting chili powder in the crust, but you couldn't taste it in the finished product. I might double to 1 teaspoon and see what happens. I like this kind of food so will definitely tinker with recipe and make again. Pro tip: to make roasting poblanos easier, split them in half, remove tops and seeds, and lay halves flat on prepared sheet. They roast more evenly and it makes seeding easier.


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