Nostalgia Electrics CEM200 Manuel D'instructions page 15

SPICY PORK EMPANADA FILLING
• 2 Tbsp. Cooking Oil
• ¼ Pound Pork
Tenderloin, cut
into small cubes
• 1 Tbsp. Chili Powder
• Salt and Freshly
Cracked Black Pepper
• 3 Scallions, sliced
• ¼ Cup Chopped
Cilantro Leaves
• 2 Chipotles, diced
• 1 Cup Crumbled
Queso Fresco
CHICKEN EMPANADA FILLING
• 2 Tbsp. Cooking Oil
• 1 Medium Onion,
minced
• 1 Tbsp. Garlic, minced
• 1½ Pound Boneless
Chicken Breast,
cut into cubes
• ½ Chicken
Bouillon Cube
• 1 Cup Potato, diced
• 1 Cup Carrot, diced
• 1 Cup Green Peas
• ¼ Cup Raisins
• 1 Tsp. Sugar
• ½ Tsp. Salt
• ½ Tsp. Ground
Black Pepper
13
Heat oil in a large saute pan over medium-high heat.
Season the pork with chili powder, salt and pepper,
to taste, and quickly sear for 2 minutes.
Remove from the pan and transfer to a bowl. Cool slightly.
Add the scallions, cilantro, chipotles
and queso fresco and mix well.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Serve with guacamole or avocado dipping sauce.
Heat the oil in a large pan. Sauté onions and
garlic until onions are translucent.
Add the chicken breast then cook until color
turns light brown (about 5 minutes).
Stir in the ½ chicken bouillon cube
and simmer for 10 minutes.
Add diced carrots and potatoes. Simmer for 5 minutes
Add the green peas, raisins, and sugar.
Simmer for another 5 minutes
Sprinkle with salt and pepper. Turn off the
heat and drain the excess liquid.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.