September 15 was the beginning of Hispanic Heritage month. In celebration of Hispanic Heritage month I wanted to share some of my favorite dishes. This Corn and Poblano Empanadas recipe was well received even though this is a house full of carnivores.
Typically we eat empanadas filled with meat. But while prepping for a dinner with some of my friends I realized there needed to be a non carnivorous dish. Little did I know, this carnivore would fall in love with a vegetarian empanada.
The mixture of cream cheese, poblano peppers, corn and potatoes creates several layers of texture and flavor in these corn and poblano empanadas. It’s the perfect gooey bite with a bit of crunch. It’s easy to make and requires very little cooking (especially if you use a frozen bag of corn and cubed potatoes). Actually, it’s the prefect dish if you are in a rush but want something filling and flavorful.
The historian in me can’t deny that this is one of my favorite periods of history. Several Latin American nations gained independence throughout the month of September and that literally changed the course of the Americas. Not just Latin America but the entire American continent. I’m just saying.
Of course, because of my upbringing I have an affinity for Latin America and the Caribbean. It’s in the kitchens of my Puerto Rican and Cuban friends that I learned how to cook Latin American food from as young as 6 years old.
My friends and their families welcomed me into their homes and their lives. Making a place for me in the kitchen and at the table allowing me to experience and enjoy hispanic food and culture years before I ever traveled anywhere. It is those bonds an ties that ignited my love of hispanic culture and cuisine. And to them I must say, thank you.
Corn and Poblano Empanadas
Makes 12 Empanadas
- 1 tablespoon vegetable oil
- 2 poblano peppers, roasted and diced
- 1 1/2 cups corn
- 1/2 pound petite potatoes (3), diced
- 1 green onion, finely chopped
- 1/2 cup cilantro, finely chopped
- 2 cloves garlic, minced
- 2 ounces Mexican Queso Blanco/Monterey jack cheese, shredded
- 4 ounces cream cheese
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 12 large empanada wrappers
- 1 egg, slightly beaten
Tools: bowl, baking sheet, spatula, fork, parchment paper
Preheat oven to 375 degrees Fahrenheit.
Roast poblano pepper over an open flame until slightly blistered.
Once cooled dice.
Boil potatoes with sea salt over medium high heat for 20 minutes. Potatoes should be firm. Once cooled, dice.
Heat oil in a skillet over medium heat. Add diced garlic and stir until soft.
Add corn to garlic along with salt and cumin. Cook for 5 to 8 minutes. Corn should turn slightly brown. Remove corn and garlic from heat.
In a bowl, add cream cheese, monterey jack cheese, potatoes, poblano pepper, corn with garlic, green onion and cilantro. Season with salt and pepper.
Scoop two (2) spoonfuls of corn mixture into wrapper (use the back of the spoon to push mixture to the center.
Gently fold wrapper over lining the edges. Once edges a lined up gently press dough together with a fork.
Place parchment paper on baking sheet and spray with non-stick spray.
Gently brush empanadas with beaten egg.
Place baking sheet on the top shelf of the oven and bake until golden brown (about 20 minutes).
Note: This dish is great with some spice. When I’m not concerned with making it too spicy for my mini me I add some jalapeño peppers to the mix. I typically make a little spicy dipping sauce with garlic, hot peppers, onion and lime juice. Don’t forget the salt and pepper.
How do you like your Corn and Poblano Empanadas? Mild or Spicy?
Want meat? Try the carnivore empanada made with ground beef.