Grilled Vegetable and Goat's Cheese Empanada Filling Recipe

Name: Grilled Vegetable and Goat's Cheese Empanada Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices of yellow squash (1/2-inch thick, sliced vertically); 2 slices of zucchini (1/2-inch thick, sliced vertically); 2 slices of eggplant (1/2-inch thick, sliced into rings); 1/2 head of endive; 1 red onion ring (1/2-inch thick); 1/2 red pepper; 1/2 yellow pepper; 2 green onions; Olive oil; Essence, recipe follows; 3 small tortilla rounds, julienned; 1/2 to 1 cup goat cheese, room temperature; 1/4 cup roasted garlic puree; 2 tablespoons finely chopped parsley; Salt and pepper; 1 egg, beaten; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 slices of yellow squash (1/2-inch thick, sliced vertically)
2 slices of zucchini (1/2-inch thick, sliced vertically)
2 slices of eggplant (1/2-inch thick, sliced into rings)
1/2 head of endive
1 red onion ring (1/2-inch thick)
1/2 red pepper
1/2 yellow pepper
2 green onions
Olive oil
Essence, recipe follows
3 small tortilla rounds, julienned
1/2 to 1 cup goat cheese, room temperature
1/4 cup roasted garlic puree
2 tablespoons finely chopped parsley
Salt and pepper
1 egg, beaten
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Preheat the grill.", "Preheat the fryer.", "Preheat the oven to 375 degrees F. In a mixing bowl, toss the vegetables with olive oil and season with Essence.", "Place the vegetables on the hot grill.", "Cook for 2 minutes on each side.", "Remove the vegetables from the grill and dice.", "Place the diced vegetables in a mixing bowl.", "Fry the tortilla strips for about 2 minutes or until crispy.", "Remove from the fryer.", "Stir in enough cheese to bind the vegetables.", "Season with salt and pepper.", "Stir in the roasted garlic and crumble the tortillas into the filling.", "Stir in the parsley.", "To assemble, spoon about 1/2 to 3/4 cup of the filling in the center of each empanada dough rounds.", "Fold over to form a half-moon pie shape and crimp the edges to seal.", "Place the empanadas on a parchment-lined baking sheet and brush with an egg wash. Bake for 30 minutes and serve hot.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 slices of yellow squash (1/2-inch thick, sliced vertically), 2 slices of zucchini (1/2-inch thick, sliced vertically), 2 slices of eggplant (1/2-inch thick, sliced into rings), 1/2 head of endive, and more.

Yes, Grilled Vegetable and Goat's Cheese Empanada Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable and Goat's Cheese Empanada Filling

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