Mexican Street Corn Empanadas
Mexican Street Corn Empanadas
Directions
- Thaw pie dough round, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
- Remove paper from pie dough round and place sticky side down on parchment-lined sheet pan.
- Deposit #12 scoop of Filling mixture onto each pie dough round; flatten to cover half of the round, leaving a border. Brush border all the way around with water; fold dough over filling and crimp edges with a fork to seal.
- Bake at 325°F for 18-22 minutes in a convection oven or 375°F for 28-32 minutes in a standard oven.
- Serve an empanada immediately, topped with 2tsp Chili Lime Crema and 1 tbsp sprinkle of cotija cheese.
Ingredients
- 45 ea. Pillsbury Round Frozen Pie Dough
- 1 #12 scoop per empanada Filling
- 14 oz. Chili Lime Crema
- 13 1/2 oz. cheese, cotija
Empanada Filling
Directions
- Combine cream cheese, sour cream, mayonnaise, green chilies, lime juice, hot sauce, garlic powder, paprika, red pepper flakes and salt in a large mixing bowl.
- Stir until combined; fold in corn, cheese and bacon and refrigerate until needed.
Ingredients
- 4 cups cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups chilies, green, mild, canned
- 1/4 cup lime juice
- 2 tbsp hot sauce
- 1 tsp garlic, powder
- 1 tsp paprika, smoked
- 1/2 tsp red pepper, flakes
Chili Lime Crema
Directions
- Combine mayonnaise, sour cream, Sambal Oelek chili garlic sauce, lime juice, sugar, garlic powder and whole milk in a mixing bowl.
- Stir until combined and refrigerate until needed.
Ingredients
- 8 oz. mayonnaise
- 12 oz. sour cream
- 1 tbsp Sambal Oelek chili garlic sauce
- 1 tbsp lime juice
- 1/8 tsp sugar, granulated
- 1/2 tsp garlic, powder
- 1 1/2 oz. milk, whole
