Appetizers

Plantain Empanadas with Chipotle-Peanut Sauce

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Plantain Empanadas with Chipotle-Peanut Sauce recipe

photo by:

kraft

time

prep:

15 min

total:

1 hr 5 min

servings

total:

12 servings

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What You Need

cup oil, divided

ripe plantains, chopped

1/2

small onion, chopped

clove garlic, chopped

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/2

cup cilantro, chopped, divided

pkg. (11.6 oz.) frozen turnover (empanada) dough (12 disks), thawed

1/4

cup PLANTERS Creamy Peanut Butter

1/4

cup KRAFT Real Mayo Mayonnaise

1/4

cup orange juice

Tbsp. chopped canned chipotle peppers in adobo sauce

Make It

HEAT 1 tsp. oil in large nonstick skillet on medium heat. Add plantains, onions and garlic; cook 5 min. or until plantains are golden brown, stirring frequently. Cool slightly. Stir in cheese and half the cilantro.

SPOON about 1/4 cup plantain mixture onto center of each disk; moisten edge with water. Fold disks in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.

HEAT remaining oil in medium deep skillet to 375ºF. Add 4 empanadas; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min. Drain on paper towels. Repeat with remaining empanadas. Cool slightly.

MIX peanut butter, mayo, juice, peppers and remaining cilantro until well blended. Serve with empanadas.

Kraft Kitchens Tips

How to Easily Assemble Empanadas

Place disks on lightly floured surface. Top evenly with plantain mixture; fold and seal accordingly.

Make Ahead

Empanadas can be assembled ahead of time. Place between sheets of waxed paper or parchment paper in airtight container; freeze up to 2 months. Thaw overnight in refrigerator. When ready to serve, pat dry with paper towels, then cook as directed.