Zucchini Empanadas

Name: Zucchini Empanadas
Ingredients: 1 large poblano chile; 1 tablespoon extra-virgin olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped red bell pepper; 1 large garlic clove, finely minced; 1 cup finely chopped zucchini; 1 cup finely chopped yellow squash; 1 cup fresh or frozen corn kernels, thawed; 1 teaspoon ground cumin; 1 fresh thyme sprig; 2 tablespoons mascarpone cheese, softened; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 2 ounces Cotija cheese, crumbled (about 1/2 cup); 2 ounces queso fresco, crumbled (about 1/2 cup); 1 teaspoon water; 1 large egg; 1/2 teaspoon cumin seeds (optional)

18 ingredients

5 steps

Ingredients

1 large poblano chile
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 large garlic clove, finely minced
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup fresh or frozen corn kernels, thawed
1 teaspoon ground cumin
1 fresh thyme sprig
2 tablespoons mascarpone cheese, softened
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 ounces Cotija cheese, crumbled (about 1/2 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
1 teaspoon water
1 large egg
1/2 teaspoon cumin seeds (optional)

Directions

1

Preheat broiler to high.
2

Cut chile in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.
3

Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; saute 2 minutes or until onion begins to soften. Add garlic; saute 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; saute 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight.
4

Preheat oven to 400°. Line 2 large baking sheets with parchment paper.
5

Combine 1 teaspoon water and egg in a small bowl. Divide cold filling into 15 equal portions (about 3 generous tablespoons each). Keep filling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold filling in center. Fold dough over filling to form a half-moon shape. Gently press edges between thumb and index finger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and filling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking.