By Kelly DiNardo

As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today,  Bandolero dishes up empanadas with roasted poblano peppers.

Empanada with Roasted Poblano Peppers, Corn, Jack Cheese

Ingredients

• 2 poblano peppers; lightly oiled with extra virgin olive oil and seasoned with salt
• 3 tablespoons canola oil
• ¼ cup minced garlic
• ½ cup small diced yellow onion
• 1 ½ cup fresh sweet corn
• 1 cup Monterey jack cheese
• ½ cup sour cream
• 2 tablespoons finely chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• empanada dough (recipe to follow)
• 6 cups canola oil for frying

Directions

1. Preheat the oven broiler on high.
2. Arrange the poblano peppers on a baking sheet and place under your broiler.
3. Broil for 5-6 minutes on all sides.  This will take approximately 20-25 minutes.  The skins will become charred and the flesh soft.
4. Remove the baking sheet from the oven.  Place the peppers in a glass bowl and cover tightly with plastic wrap.  Set aside for 20 minutes to cool.
5. Once cooled, remove from the bowl and cut in half.  Peel the skin off and remove the ribs and seeds.  Dice into ¼ inch pieces and set aside.
6. Heat the canola oil in a large sauté pan over medium heat.  Sweat the onions for 4-5 minutes or until soft and translucent.  Add the garlic and sweat for 1-2 minutes longer.  Then add the corn and cook for 3-4 minutes stirring often.  If color begins to form add a small amount of water to prevent burning.
7. Remove from heat and add to a large mixing bowl.  Add in the peppers, jack cheese, sour cream, cilantro, cumin and salt.  Stir well to combine all ingredients.  Refrigerate until ready to use.
8. Divide empanada dough into 6 even portions.  On a lightly floured surface; roll out into ¼ inch thick circles.
9. On one half of each circle, evenly distribute the cheese mixture.  Make sure to leave ¼ inch around the edge for sealing.
10. Fold over each empanada creating half circles.  Starting at one end, seal the edges by pressing with a fork so no filling will spill out.  Refrigerate uncovered for 20 minutes to allow them to set up.
11. Heat the canola oil for frying in an electric deep fryer to 350ᵒ.  If you do not have an electric fryer, use a heavy bottom pot and a candy thermometer to keep track of the oils temperature.  Make sure to keep track of the temperature as it will drop in between frying.
12. Once oil is to temperature, gently add each empanada one at a time.  You may need to fry in batches depending on the size of your fryer.  Fry for 4-5 minutes or until golden brown on both sides.  Remove from oil and drain on a paper towel.
13. Transfer to a serving platter or individual plates and serve immediately

Empanada Dough

Ingredients

• 100 grams warm water
• 30 grams white granulated sugar
• 1.5 grams kosher salt
• 250 grams all purpose flour
• 120 grams unsalted butter; chilled and cut into ½ inch cubes

Directions

1. Combine water, sugar and salt in a small bowl.  Stir until all dissolved then place in the freezer for 8-10 minutes or until just chilled.
2. Add the flour and butter to a food processor fitted with the dough blade.  Turn on the food processor and blend for approximately 30-40 seconds or until a course crumble forms.
3. Keeping the food processor on, add the water a tablespoon at a time.  The ingredients will start to pull away from the sides of the processor and a dough ball will begin to form.  This will take approximately 30 seconds – 1 minute.
4. Remove the dough and form into a ball.  Wrap tightly in plastic wrap and place in the refrigerator for at least 20 minutes.