2 Tbsp. chopped canned chipotle peppers in adobo sauce
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Let's 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 dough 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 blended. Serve with empanadas.
How to Easily Assemble Empanadas
Place disks on lightly floured surface. Top evenly with plantain mixture; fold and seal accordingly.
Empanadas can be assembled ahead of time. Place between 2 sheets of waxed paper or parchment paper in airtight container; freeze up to 2 months. When ready to serve, thaw overnight in refrigerator, then pat dry with paper towels and cook as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.