Mexican Street Corn Empanadas
Yield 45 Serving
Ingredients
37194 - 45 Pillsbury Frozen Pie Rounds
For the Chili Lime Crema:
56010 - 8 oz Mayonnaise
25328 - 12 oz Sour Cream
57243 - 1 oz Sriracha Chili Sauce
88056 - 1 fl oz Lime Juice
68395 - ¼ oz Sugar
68156 - ½ tsp Garlic Powder
For the Filling:
10830 - 2# Cream Cheese
25328 - 8 oz Sour Cream
56010 - 8 oz Mayonnaise
58412 - 1# Green Chilies
88056 - 2 fl oz Lime Juice
67120 - 1 fl oz Hot Sauce
88413 - 1 oz Cilantro, chopped, extra for garnish
68156 - 1 tsp Garlic Powder
68351 - 1 tsp Paprika
68266 - ½ tsp Red Pepper Flakes
92274 - ½ tsp Kosher Salt
45242 - 3# Corn, thawed
25913 - 12 oz Pepper Jack Cheese, shredded
18040 - Bacon, cooked, chopped
Instructions
- Thaw pie dough round, covered, either at room temperature 15-30 minutes until flexible or refrigerate overnight.
- Chili Lime Crema: Combine mayonnaise, sour cream, sriracha, lime juice, sugar and garlic powder in a mixing bowl. Stir until combined and refrigerate until needed.
- Filling: Combine cream cheese, sour cream, mayonnaise, green chilies, lime juice, hot sauce, garlic powder, paprika, red pepper flakes and salt in a large mixing bowl. Stir until combined, fold in corn, cheese and bacon and refrigerate until needed.
- Assembly: Remove paper from pie dough round and place sticky side down on parchment-lined sheet pan. Deposit #12 scoop of filling mixture onto each pie dough round; flatten to cover half of the round, leaving a border. Brush border all the way around with water, fold dough over filling and crimp edges with a fork to seal. Bake in convection oven at 325 degrees for 18-22 minutes or standard oven 375 degrees 28-32 minutes.
- Serve empanadas topped with Chili Lime Crema and cilantro.
Recipe sourced from General Mills Foodservice