Poblano, Corn and Black Bean Empanadas
Try delicious Poblano, Corn and Black Bean Empanadas with crispy crust and flavorful filling. Perfect for a party!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crisco.com.
Cooking tools:
- Pastry cutter
- Cookie cutter
- Broiler pan
- Oven
- Rolling pin
- Mixing bowl
- Fork
- Tongs
- Chef's knife
- Cutting board
- Skillet
- Paper towel
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 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
- 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
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