-
1
Preheat oven to 500u00b0.
-
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor; pulse 3 times. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.)
-
3
Place poblanos on a foil-lined baking sheet. Bake at 500u00b0 for 20 minutes or until brown and blistered, turning once. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop. Place in a medium bowl.
-
4
Reduce oven temperature to 425u00b0.
-
5
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add garlic; saute 30 seconds. Add 1/2 teaspoon salt and corn; saute 3 minutes. Add to poblanos; let stand 5 minutes. Stir in cheese.
-
6
Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level tablespoons corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork. Bake at 425u00b0 for 20 minutes or until lightly browned.
-
7
MyRecipes is working with
-
8
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
-
9
.
