Name: Vegetarian Empanadas with Chiles and Cheese (Empanadas Potosinas)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil, plus oil for frying; 4 ounces requesón or ricotta; 2 poblano chiles, roasted, peeled, seeded, and julienned; 1 small white onion, finely chopped; 2 cloves garlic, minced; 1 yellow bell pepper, roasted, peeled, seeds and membranes removed, and cut into strips; 1 red (bell) pepper, roasted, peeled, seeds and membranes removed, and cut into strips; 1 jalapeño, seeded and minced; 2 tablespoons crumbled Cotija cheese, for garnish; 2 tablespoons crema, for garnish; 2 costeño chiles, toasted and crumbled Salt; 1 red potato, peeled, cut into ¼-inch cubes, and fried until golden; 1 ounces quesoChihuahua; 2 tablespoons julienned epazote; 1 recipe Masa; Tomatillo-Pasilla de Oaxaca Salsa; ¼ cup cilantro leaves