Empanadas with a Duo of Sauces

Name: Empanadas with a Duo of Sauces
Uploaded: 2017-09-29T14:44:18Z
Duration: PT86.852S
Channel: Food Inspiration

published on 29 September, 2017 at 16:44

Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:
10 slices white bread, crusts removed
2 eggs, lightly beaten
1 cup seasoned breadcrumbs
Oil for frying
BEEF
1/2 lb ground beef, cooked
1/4 tsp cayenne pepper
1/4 tsp cumin powder
1/2 tsp garlic powder
1/2 cup shredded cheddar cheese

CHICKEN
1 chicken breast, cooked and shredded
1 cup spinach
1/2 cup white queso

SALSA DIP
7 oz diced canned tomatoes with their juices
1/2 jalapeño, seeded and diced
1/2 tsp cayenne pepper
1/2 tsp chili powder
1 tsp fresh lime juice

GREEN CHILE SAUCE
2 4 oz cans diced green chilis
1 tsp freshly chopped cilantro
2 tsp fresh lime juice
1/2 tsp cumin

METHOD:
In a small bowl, stir together ingredients for the salsa dip. Set in the refrigerator until ready to serve.

In a separate small bowl, stir together ingredients for the green chile sauce. Set in the refrigerator until ready to serve.

On a clean, flat work surface, slightly roll out each slice of white bread. Set aside.

In a medium bowl, stir together ingredients for beef filling until well combined. Set aside.

In a separate medium bowl, stir together ingredients for the chicken filling until well combined. Set aside.

Returning to your clean, flat work surface, place one piece of rolled out bread in the center of your workspace so it looks like a diamond (i.e. a corner is pointed towards you). Add approximately 1-2 tsp of the beef filling to the lower half of the bread. Fold the top of the bread down towards you to cover the filling. Pinch together the edges and crimp the edges shut with the prongs of a fork. Repeat this process with the remaining filling.

With the other half of the bread slices, using the chicken filling to fill the lower half of the slices of bread, just as you did with the beef filling. Fold the top of the bread down towards you to cover the filling. Pinch together the edges and crimp the edges shut with the prongs of a fork. Repeat this process with the remaining filling.
In a heavy bottomed saucepan, add canola oil until the oil is approximately 2 to 3 inches deep. Heat oil over medium high heat until it reaches 375 degrees.

While the oil is heating up, add 2 eggs to a small bowl and lightly beat them. Add seasoned breadcrumbs to a separate small bowl.

Dredge each empanada in egg, shaking gently to let the excess egg drip back into the bowl. Then dredge the empanada in the breadcrumbs, again shaking gently to let the excess breadcrumbs drop back into the bowl.

Fry the empanadas in batches of 3 to 4 in the oil until golden brown, approximately 4 minutes total. Remove from oil to a paper towel lined plate to drain. Serve with duo of sauces.