Scrambled egg, poblano and goat cheese empanada with salsa verde
Salsa
This is similar to an empanada I had at Xoco restaurant in Chicago. That one was scrambled eggs and poblano peppers, but I added a firm goat cheese to the filling because cheese improves everything! The goat cheese i used was Laura Chenel's tomme because I had it on hand, but cojita cheese would probably work well too. <br /> <br /> The crust is adapted from Lucinda Scala Quinn's cookbook Mad Hungry. I don't claim any empanada wisdom, so any good empanada crust should work. I like this one because it requires very little effort and rewards you with a flaky crust. I use less flour than she calls for, because more gets added in when you roll the dough out and i add the cream while the dough is mixing, unlike Quinn who adds it with the cream cheese and butter.
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