Vegetarian Empanadas with Chiles and Cheese

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

Empanadas Potosinas

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Creamy, slightly spicy vegetarian empanadas like these are a popular regional snack in Central Mexico. The dough is bright green because the cilantro used to make the masa is blanched to set the color. Throughout Mexico, vegetarian food is common because meat can be expensive. These empanadas are among my favorite things to eat at Dos Caminos.

Ingredients

Americas
Mexico
Snack
Starter
Vegetarian
Central America
Spicy

Ingredients

Method