From the Renzi Kitchen

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

  1. Thaw pie dough round, covered, either at room temperature 15-30 minutes until flexible or refrigerate overnight.
  2. 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.
  3. 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.
  4. 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.
  5. Serve empanadas topped with Chili Lime Crema and cilantro.

Download the Recipe Here

Recipe sourced from General Mills Foodservice