WeightWatchers Zucchini Empanadas Recipe

An empanada is a type of pastry baked or fried in Hispanic cultures. The name comes from the Spanish verb empanar, and literally translates as “enbreaded”, that is, wrapped or coated in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients. [Wikipedia]

WeightWatchers Zucchini Empanadas Recipe

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An empanada is a type of pastry baked or fried in Hispanic cultures. The name comes from the Spanish verb empanar, and literally translates as "enbreaded", that is, wrapped or coated in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients.

Author: WW-Recipes.net

Recipe type: Appetizer

Cuisine: Mexican

Serves: 15 servings

Ingredients

15 Whole-Wheat Empanada Dough disks
1 large poblano chile
½ cup finely chopped onion
1 large garlic clove, finely minced
1 cup finely chopped zucchini
½ cup finely chopped red bell pepper
1 cup finely chopped yellow squash
1 cup fresh or frozen corn kernels, thawed
1 Tbsp. extra-virgin olive oil
2 Tbsp. mascarpone cheese, softened
2 ounces queso fresco, crumbled (about ½ cup)
2 ounces Cotija cheese, crumbled (about ½ cup)
1 fresh thyme sprig
1 tsp. ground cumin
½ tsp. sea salt
½ tsp. freshly ground black pepper
1 large egg
1 tsp. water
½ tsp. cumin seeds (optional)

Instructions

Preheat the broiler to high.
Cut the chile in half lengthwise; discarding the membranes and seeds. Place the halves, skin sides up, on a foil-lined baking sheet; flattening with your hand.
Broil for about 8 minutes or until blackened.
Wrap the chile in foil and let stand for about 10 minutes. Peel and chop the chile.
In a large nonstick skillet, heat the olive oil over medium-high heat.
Add the bell pepper and onion; sauté for about 2 minutes or until the onion begins to soften.
Add the garlic and sauté for about 30 seconds or until fragrant.
Add the corn, squash, zucchini, thyme and cumin; sauté for about 2 more minutes or just until the vegetables are crisp-tender and bright.
Remove the pan from the heat. Stir in the mascarpone cheese, poblano chile, salt and pepper; spread the mixture evenly on a large baking sheet. Cool.
Remove and discard the thyme, and stir in the queso fresco and Cotija cheese; cover and chill at least 2 hours or up to overnight.
Preheat the oven to 400 degrees F.
Line 2 large baking sheets with parchment paper.
In a small bowl, combine the egg with 1 teaspoon water.
Divide the cold filling into 15 equal portions (about 3 generous tablespoons each). Keep the filling chilled while making each empanada.
Moisten the edges of 1 Whole-Wheat Empanada Dough disk with the egg mixture, and place 1 portion of cold filling in the center.
Fold the dough over the filling to form a half-moon shape. Gently press the edges between your thumb and index finger to form a border, then crimp along the border with a fork to seal.
Place the empanada on the prepared pan. Repeat the procedure with the remaining dough disks and filling portions.
Lightly brush the tops of the empanadas with the egg mixture, and sprinkle with the cumin seeds, if desired.
Bake at 400 degrees F for about 23 minutes (or until the tops are golden brown), rotating the pans in the oven halfway through baking.