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Red Pepper and Cheese Empanadas

Red Pepper and Cheese Empanadas with Cilantro Mojo

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It seems like every cuisine has a cheese-stuffed pastry that’s worth celebrating. In Cuba, it’s all about the empanada—turnovers that are fried or baked until golden and crisp. Here, circles of dough are stuffed with roasted red peppers, Cheddar, and Monterey Jack, then baked until golden and crisp. A refreshing honey- and lime-dressed salad and a mojo drizzle (a Cuban condiment made with cilantro and lime) brighten up the plate.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 840
  • Protein 23g
  • Total Carb 61g
  • Total Fat 59g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • limes
    • 2
    • limes
  • roasted red peppers
    • 1/2 cup
    • roasted red peppers
  • garlic
    • 2 cloves
    • garlic
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • dried Mexican oregano
    • 1/8 teaspoon
    • dried Mexican oregano
  • shredded Cheddar cheese
    • 2 ounces
    • shredded Cheddar cheese
  • shredded Monterey Jack cheese
    • 2 ounces
    • shredded Monterey Jack cheese
  • empanada doughs
    • 6
    • empanada doughs
  • cilantro
    • 1/4 ounce
    • cilantro
  • honey
    • 1 packet
    • honey
  • baby arugula
    • 3 ounces
    • baby arugula
  • corn
    • 1/2 cup
    • corn
  • queso fresco
    • 2 ounces
    • queso fresco
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve limes. Roughly chop roasted red peppers. Using the flat side of a knife, gently crush 1 garlic clove for Step 4. Mince remaining garlic clove for the next step. Line a baking sheet with parchment paper.

  2. Make empanada filling

    Make empanada filling

    In a medium bowl, stir together spice mix, Cheddar, Monterey Jack, roasted red peppers, and minced garlic to combine. Season with ¼ teaspoon salt and black pepper as desired.

  3. Form and bake empanadas

    Form and bake empanadas

    Working 1 at a time, arrange empanada doughs on prepared baking sheet in a single layer. Spoon about ¼ cup filling onto 1 half of each. Carefully fold dough over filling, and, using the tines of a fork, press and seal edges tightly. Cut a small slit on top of empanadas so steam can escape. Bake until puffed and light golden, about 15 minutes.

  4. Make cilantro mojo

    Make cilantro mojo

    While empanadas bake, in a blender or food processor, combine whole cilantro sprigs, juice of 1 lime, crushed garlic, tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Pulse until well combined. Alternatively, finely chop cilantro and garlic, then place in a bowl with remaining sauce ingredients and stir to combine. Set mojo aside until ready to serve.

  5. Make salad

    Make salad

    In a large bowl, whisk together ½ packet honey and juice of ½ lime. Whisking continuously, add 1 tablespoon olive oil to fully combine. Season with ¼ teaspoon salt and black pepper as desired. Pat arugula dry with paper towel and add to bowl with dressing, along with corn. Toss to combine. Use remaining honey and lime in another recipe.

  6. Plate empanadas

    Plate empanadas

    Once baked, divide red pepper and cheese empanadas between serving plates. Serve with salad. Sprinkle over queso fresco. Drizzle cilantro mojo over empanadas and dig in!

What is Plated?
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