Red Pepper and Cheese Empanadas with Cilantro Mojo
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Ingredients & Equipment
What we send
- 1/2 cuproasted red peppers
- 2 clovesgarlic
- 2 ouncesshredded Cheddar cheese
- 2 ouncesshredded Monterey Jack cheese
- 6empanada doughs
- 1/4 ouncecilantro
- 1 packethoney
- 3 ouncesbaby arugula
- 1/2 cupcorn
- 2 ouncesqueso fresco
- 1parchment paper
- 1/8 teaspoondried Mexican oregano
- 1/4 teaspoonground cumin
- 1/4 teaspoonchili powder
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- blender or food processor (optional)
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.
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.
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.
Make cilantro mojo
While empanadas bake, in a blender or food processor, combine whole cilantro sprigs, juice of 1 lime, crushed garlic, 1½ 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.
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.
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!