Empanadas have been growing in popularity on restaurant menus for the past several years. These Shrimp and Queso Fresco Empanadas make an ideal menu option to add not only as a special on menus during Lent, but also to feature on your menu all year long. Watch for our feature story about empanadas coming in el Restaurante’s March/April issue!
Recipe and photo courtesy of Performance Foodservice
8 oz. tomatillos, papery skin removed and rinsed well
3 chiles, serrano, seeded
3 garlic, cloves
2 t. Roma® Oil, Olive
4 oz. cream cheese
1 c. Contigo® Cheese, Queso Fresco Crumble, shredded, divided
3 onions, green, sliced
3 T. Peak Fresh Produce® Cilantro, coarsely chopped
3 T. chiles, fresno, finely chopped and seeded, divided
½ t. salt
½ lb. shrimp, medium, peeled, deveined and finely chopped
½ c. almonds, Marcona, finely chopped, divided
1 t. McCormick Culinary® Cumin, Ground
½ t. McCormick Culinary® Ancho Chile Pepper, Ground
2 pie crusts, 14.1 refrigerated crusts, 4 crusts total
For the Charred Tomatillo Sauce: Toss tomatillos, serrano chiles and garlic with oil. Place on a foil-lined baking sheet. Broil 4 to 6 minutes or until tomatillos and chiles begin to char in spots. Cool slightly. Place tomatillos, chiles and garlic in blender container. Add cream cheese and ½ cup of the queso fresco; cover. Blend on medium speed until pureed. Add green onions, cilantro, 1 tablespoon of the fresno chiles and salt. Blend until smooth.
For the Empanada Filling: Mix ⅔ cup of the Charred Tomatillo Sauce with remaining ½ cup queso fresco in large bowl. Add shrimp, ¼ cup of the Marcona almonds, 1 tablespoon of the remaining fresno chiles, cumin and ancho chile pepper; mix until well blended.
To assemble empanadas: Unroll pie crusts on lightly floured surface. Using 4-inch round cutter, cut each into 5 rounds for a total of 20 rounds. Spoon 1 heaping tablespoon of filling onto half of each round. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.
Bake in preheated 400°F oven 20 minutes or until light golden brown. Mix remaining ¼ cup Marcona almonds with remaining 1 tablespoon fresno chiles. Sprinkle over empanadas. Serve with Charred Tomatillo Sauce.