Mushroom Poblano Empanadas
Recipe Provided by Mission Foods
- 12 8” fry-ready tortilla
- 2 tbsp vegetable oil
- 5 oz red onions, diced
- 9 oz shiitake mushrooms, diced
- 9 oz portabella mushrooms, diced
- 5 oz poblano peppers, roasted, diced
- 9 oz corn, roasted off the cob
- ¼ cup flour
- 3 tsp cumin, ground
- 1 ½ tsp coriander, ground
- 1 tsp smoked paprika, ground
- 2 ½ cups vegetable broth
- 8 oz Oaxaca cheese
- egg wash, as needed
- cumin-cilantro crema
Heat oil over medium-high heat in a large skillet. Add onions and saute for three minutes to five minutes. Add mushrooms and saute for five minutes to seven minutes or until mushrooms start to give off their moisture. Add poblano peppers and corn. In a separate bowl, combine flour, cumin, coriander and smoked paprika.
Mix well until flour mixture has coated all the ingredients. Add vegetable broth and heat until a thickened gravy has formed. Remove from heat, add Oaxaca cheese and refrigerate. Place four ounces of the empanada filling on one half of tortilla and brush edges with egg wash. Fold empty half of tortilla over, forming an empanada. Using a fork, gently crimp edges.
Pre-heat fryer to 350 F. Place empanada in fryer and fry for three minutes to four minutes or until outside is crispy and the inside is hot. Serve with ¼ cup of cumin-cilantro crema. It makes 12 servings.