Practical Method to Cooking Tasty Corn and Cheese Baked Empanadas

How to pass the week with healthy but satisfying meals that will cause you feel happy? This healthy, simple but tasteful Corn and Cheese Baked Empanadas recipe is the answer.

We hope you got insight from reading it, now let's go back to corn and cheese baked empanadas recipe. You can cook corn and cheese baked empanadas using 18 ingredients and 0 steps. Here is how you achieve that.

To cook an extraordinary Corn and Cheese Baked Empanadas, here are the ingridients needed:

1. Get 1 of onion, chopped.
2. Provide 2 cloves of garlic, minced.
3. Use 2 tablespoons of flour.
4. Prepare 2 teaspoons of Kosher salt.
5. Get 1/2 teaspoon of paprika.
6. Provide 1/2 teaspoon of nutmeg.
7. You need 1/2 teaspoon of ground black pepper.
8. Prepare Pinch of cayenne pepper (optional).
9. You need 1 of yam, cooked and mashed.
10. Prepare 1 of red pepper, preferably roasted and peeled, diced.
11. Provide 3 of scallions, thinly sliced.
12. Get 2 cups of corn kernels.
13. You need 6 ounces of Gruyère cheese, grated.
14. You need 1/2 cup of ricotta.
15. You need 1/2 cup of grated Parmesan cheese.
16. Use 24 of discs for empanadas.
17. Provide 1 of egg, beaten.
18. You need of Sugar, for sprinkling (optional).

After readying the ingridients, now you are good to prepare your 5-star Corn and Cheese Baked Empanadas by following the procedures below:

If using leftover beef or steak, make sure it is shredded or a fine dice to make it easier to stuff. Order: Corn and Goat Cheese Empanada. Shuck the corn and cut the kernels off the cob. Combine with the black beans and oregano. Mix the cheeses together in a mixing bowl, add the chilli flakes to the cheese and mix through.

Recipe : Corn and Cheese Baked Empanadas

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Cooking homemade Corn and Cheese Baked Empanadas but with a well-known restaurant's flavour. Very satisfying isn't it? If you hope more families are able to eat adelicious Corn and Cheese Baked Empanadas without visiting restaurants, don't forget to share this site .

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