Preparation
STEP 1
Heat Extra Melt Cheese Sauce and mole sauce in large saucepan over medium heat, stirring frequently. Hold warm until service.
STEP 2
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.
STEP 3
Spoon 2 tablespoons filling on one half of each empanada wrapper; fold over into half-moon shapes. Crimp edges to seal.
STEP 4
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.
Recipe Tips
Tip #1
Instead of the empanada wrappers, you can cut 4-inch rounds from pie crust dough.
Tip #2
Pair this sauce with frozen empanadas and taquitos as well as fresh quesadillas and tacos.