Empanadas

Empanadas!  Have you ever had one??  The first time I tried an empanada was in San Juan, Puerto Rico.  I was on a cruise that stopped there and it was a perfect street food type of lunch.  My goal on any vacation is to eat the local cuisine so after a far walk from the touristy area I found a food stand selling empanadas.  I ordered one that was stuffed with shredded chicken...it was delicious!  Years later I had empanadas again right here in York, PA made by the girlfriend of one of my husband's best friends (she's now his wife) and these empanadas were far superior to the one I tried in Puerto Rico.  When I found out Giant sells empanada shells in their frozen section I decided I had to give these a try on my own.   The best way I can describe an empanada is sort of like a hot pocket* but way better!!  Ha, I lived off of those silly frozen hot pockets during senior week in Ocean City, MD.  And when the hot pockets and cash ran out by the end of the week I found myself at a "Jesus Loves You" type of meeting which included a FREE spaghetti dinner...LOL, oh what a crazy week!! Anyway, back to empanadas... You can find the shells at Giant and all you need to do is thaw them out, stuff them with your favorite ingredients and press them with a fork to seal.  Then you can either fry them or bake them.  Below are two recipes for some fillings I have tried so far.  Enjoy!

CHICKEN EMPANADAS
3 cups chopped or shredded cooked chicken
1 8oz package of shredded colby jack cheese
4 oz cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded & chopped
1 tablespoon ground cumin
1 1/2 tsp salt
1/2 tsp pepper
1 package empanada shells

Combine ingredients and divide evenly among the shells.  Fold over and seal by pressing with a fork.  Bake at 375'F for 10-15 per side or until golden brown.


PORK EMPANADAS
3-4 cups shredded pulled pork
1 can black beans, drained & rinsed
1/2 cup chopped red pepper
1/2 cup chopped onion
1/4 cup chopped jalapenos
1/2 cup salsa
1 tsp cumin
1/2 tsp cinnamon
1 tsp chipotle seasoning
1/4 cup sour cream
1 package empanada shells

Saute peppers & onions until soft.  Combine ingredients and divide evenly among the shells.  Fold over and seal by pressing with a fork.  Bake at 375'F for 10-15 per side or until golden brown.

*of course whenever I hear the word "hot pocket" I think of this video!  Its hilarious if you have a few extra minutes to spare ...