Poblano, Corn and Black Bean Empanadas - Crisco®

Ingredients

• DOUGH
• 1 1/2 C. white corn masa flour
• 3/4 C. all-purpose flour
• 1 tsp. salt
• 1/2 C. cold butter (1 stick)
• 1 large egg
• 6-8 Tbsp. cold water
• FILLING
• 2 small poblano peppers
• 1 ear fresh corn
• 1/2 C. canned black beans, rinsed and drained
• 1 C. shredded Mexican melting cheese, such as queso quesadilla
• Crisco® Pure Canola Oil
• DIP
• 1 C. Mexican crema or sour cream
• 1/4 tsp. salt
• 2 to 3 Tbsp. finely chopped cilantro