Empanadas de Flor de Calabaza

Ingredients - Serves 6

• Vegetable oil - For frying
• Empanada dough - 1 package
• Garlic - 2 cloves, minced
• Onion - 1/2, finely chopped
• Jalapeno - 1, finely chopped
• Queso fresco - 1 cup, crumbled
• Squash blossoms - 2 cups, cleaned and chopped

Let's Get Started

1. In a large skillet, sauté the onion, garlic, and jalapeno until soft.
2. Add the squash blossoms and cook until they are wilted.
3. Remove from heat and stir in the crumbled queso fresco.
4. Roll out the empanada dough and cut into circles.
5. Place a spoonful of the squash blossom filling in the center of each circle.
6. Fold the dough over the filling and seal the edges with a fork.
7. Heat the vegetable oil in a deep fryer or large pot to 375°F.
8. Fry the empanadas until golden brown, about 3 minutes per side.
9. Drain on paper towels and serve hot.

Dietary Info

• Dish Type: Appetizer
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 10g
• Carbs: 30g
• Protein: 10g
• Sodium: 500mg
• Sugar: 2g