• Ingredients: 26
  • Serves: 2

Bacon and egg empañadas with *available at latino markets and many supermarkets.

Ingredients

  • *available at Latino markets and many supermarkets

Accompaniments:

  • diced avocado
  • thinly sliced iceberg or romaine lettuce
  • chopped white onion
  • diced radishes
  • lime wedges
  • dried oregano
  • dried hot red pepper flakes

For chilaquiles:

  • 1 large onion, chopped
  • 1 can chicken broth
  • 1 1/4 lb shredded cooked turkey meat
  • Roasted tomatillo salsa
  • 6 oz Monterey Jack, shredded
  • 1/4 cup crème fraîche or sour cream
  • 1 1/2 tbsps. milk
  • 1/2 cup fresh cilantro sprigs
  • 3 oz queso fresco or feta, crumbled

For the tamarind anglaise

  • 1 cup heavy cream
  • 3 tbsps. sugar
  • 1/4 tsp. pure vanilla extract
  • 1/4 cup tamarind paste
  • 2 large egg yolks

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round.
  2. Step 2 Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste. Chop scallions.
  3. Step 3 In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side.
  4. Step 4 Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and sauté scallions 15 seconds.
  5. Step 5 Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds.

    For this step you will need

  6. Step 6 Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon.

    For this step you will need

  7. Step 7 Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork.
  8. Step 8 Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents.

Nutrition information

Calories 942 Carbohydrates 117 g (39%)
Fat 32 g (50%) Protein 43 g (86%)
Saturated Fat 15 g (73%) Sodium 2,020 mg (84%)
Polyunsaturated Fat 5 g Fiber 7 g (27%)
Monounsaturated Fat 10 g Cholesterol 338 mg (113%)