Nostalgia Electrics ENM200 Instructions Et Recettes page 12

BLACK BEAN EMPANADA FILLING
• ½ Pound Ground
Pork or Turkey
• 1 Small Red
Pepper, diced
• 4 Medium Green
Onions, chopped
• 1 Clove Garlic,
minced
• ½ Cup Tomato Sauce
• 1 Tsp. Ground Cumin
• 1 Tsp. Chili Powder
• / Tsp. Crushed
1
8
Red Pepper
• 1½ Cups Shredded
Cheddar Cheese
• 1 (15-oz.) Can
Black Beans, rinsed
and drained
• ¼ Cup Chopped
Fresh Cilantro Leaves
SPINACH & CHEESE EMPANADA FILLING
• 3 Cloves Garlic
• 1 Tbsp. Butter
• 2 Tbsp. Olive Oil
• 1 Tsp. Chile Powder
• 1 Large Bunch
Spinach
• 1 Cup Ricotta Cheese
• 8-oz. Whole Milk
Mozzarella Cheese,
or similar white
cheese such as
queso quesadilla
• 2 Tbsp. Parmesan
cheese
• Salt and Pepper,
to taste
Cook the pork or turkey in a 12-inch skillet
over medium-high heat until well browned,
stirring frequently to break up meat.
Add the diced red pepper, green onions
and garlic. Cook until tender.
Stir the tomato sauce, cumin, chili powder and
crushed red pepper into the skillet. Reduce
the heat to low and cook for 8 minutes.
Remove from the heat. Stir in the cheese,
beans and cilantro. Let cool.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Serve with guacamole and sour cream if desired.
Finely chop the garlic.
Wash the spinach and remove the stems.
Roll up the spinach leaves in bunches and
slice crosswise into ½ inch strips.
Heat the olive oil and butter in a large skillet over medium
heat until the butter is melted. Add the garlic and chile
powder and sauté, stirring until garlic is golden brown.
Add the spinach (in batches if necessary) and
cook briefly until spinach is wilted and soft.
Remove from heat and drain spinach in a
colander. Let spinach cool briefly.
Grate the mozzarella cheese and stir into the spinach
with the ricotta cheese and the parmesan. Season
spinach mixture with salt and pepper to taste.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
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