Green Chile, Mushroom & Oaxaca Cheese Empanadas - Recipe Finder
Green Chile, Mushroom & Oaxaca Cheese Empanadas
Top Chef, Season 9, Episode 3, Elimination Challenge, Winner
Ingredients
Empanada Dough:
- 2 bags masa dough + equal parts water
- 1 tube Crisco
- 1/4 cup baking powder
- 1/3 cup salt
Empanada Filling:
- 8 poblanos
- 4 pounds button mushrooms
- 3 pounds Oaxaca cheese
- 2 yellow onions
Directions
Empanada Dough:
1. Mix water and masa together until dough is no longer sticky. Incorporate Crisco, baking powder and salt. Cover with damp cloth until ready to fill (filling meat) once filling is ready using an empanada press filling and dough together.
Empanada Filling:
1. Preheat grill to 350 degrees Fahrenheit.
2. Roast peppers until charred. Place in bowl, wrap in plastic wrap and keep warm for 15 minutes. Peel peppers and rough chop.
3. Rough chop onions and mushrooms. Sweat until rendered.
4. In a food processor chop cheese then add cooked peppers, mushrooms and onion mix.
5. Combine all and use to fill empanada dough.
The Dish - Bravo's Daily News
Why Do Guests Go Wild for WWHL? Blame It on the Clubhouse
A look inside Andy's secret weapon.
Read MoreGet Mobile
- Get games, show updates, and more on your cell phone.
- Message & data rates may apply.
You will receive 5 msgs/wk.
Text STOP to 27286 to quit, or HELP for help
