Heat Extra Melt Cheese Sauce and mole sauce in large saucepan over medium heat, stirring frequently. Hold warm until service.
To make filling, heat olive oil in large sauté pan over medium heat; add potatoes, poblano and onion. Cook, stirring frequently, until lightly browned. Add corn blend, black beans, cumin, cayenne and chili powder; cook 3-5 minutes or until heated through. Cool slightly.
Spoon 2 tablespoons filling on one half of each empanada wrapper; fold over into half-moon shapes. Crimp edges to seal.
Fry empanadas 4-5 minutes or until wrappers are lightly browned; drain on paper towels. Serve with warm Mole Cheese Sauce. Garnish with cilantro, if desired. Alternatetly, empandas may be placed on parchment-lined baking sheet, brushed with egg wash and baked at 375°F in conventional oven 12-15 minutes or until wrappers are lightly browned and filling is heated to 165°F.
Instead of the empanada wrappers, you can cut 4-inch rounds from pie crust dough.
Pair this sauce with frozen empanadas and taquitos as well as fresh quesadillas and tacos.