WeightWatchers Zucchini Empanadas Recipe • WW Recipes

An empanada is a sort of pastry baked or fried in Hispanic cultures. The identify comes from the Spanish verb empanar, and actually interprets as “enbreaded”, that’s, wrapped or coated in bread. Empanadas are made by folding dough over a stuffing, which can encompass meat, cheese, corn, or different components. [Wikipedia]

WeightWatchers Zucchini Empanadas Recipe

 

Writer: WW-Recipes.internet

Recipe kind: Appetizer

Delicacies: Mexican

• 15 Entire-Wheat Empanada Dough disks
• 1 giant poblano chile
• ½ cup finely chopped onion
• 1 giant garlic clove, finely minced
• 1 cup finely chopped zucchini
• ½ cup finely chopped purple bell pepper
• 1 cup finely chopped yellow squash
• 1 cup contemporary or frozen corn kernels, thawed
• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. mascarpone cheese, softened
• 2 ounces queso fresco, crumbled (about ½ cup)
• 2 ounces Cotija cheese, crumbled (about ½ cup)
• 1 contemporary thyme sprig
• 1 tsp. floor cumin
• ½ tsp. sea salt
• ½ tsp. freshly floor black pepper
• 1 giant egg
• 1 tsp. water
• ½ tsp. cumin seeds (optionally available)

1. Preheat the broiler to excessive.
2. Reduce the chile in half lengthwise; discarding the membranes and seeds. Place the halves, pores and skin sides up, on a foil-lined baking sheet; flattening along with your hand.
3. Broil for about 8 minutes or till blackened.
4. Wrap the chile in foil and let stand for about 10 minutes. Peel and chop the chile.
5. In a big nonstick skillet, warmth the olive oil over medium-high warmth.
6. Add the bell pepper and onion; sauté for about 2 minutes or till the onion begins to melt.
7. Add the garlic and sauté for about 30 seconds or till aromatic.
8. Add the corn, squash, zucchini, thyme and cumin; sauté for about 2 extra minutes or simply till the greens are crisp-tender and shiny.
9. Take away the pan from the warmth. Stir within the mascarpone cheese, poblano chile, salt and pepper; unfold the combination evenly on a big baking sheet. Cool.
10. Take away and discard the thyme, and stir within the queso fresco and Cotija cheese; cowl and chill not less than 2 hours or as much as in a single day.
11. Preheat the oven to 400 levels F.
12. Line 2 giant baking sheets with parchment paper.
13. In a small bowl, mix the egg with 1 teaspoon water.
14. Divide the chilly filling into 15 equal parts (about 3 beneficiant tablespoons every). Maintain the filling chilled whereas making every empanada.
15. Moisten the sides of 1 Entire-Wheat Empanada Dough disk with the egg combination, and place 1 portion of chilly filling within the middle.
16. Fold the dough over the filling to type a half-moon form. Gently press the sides between your thumb and index finger to type a border, then crimp alongside the border with a fork to seal.
17. Place the empanada on the ready pan. Repeat the process with the remaining dough disks and filling parts.
18. Calmly brush the tops of the empanadas with the egg combination, and sprinkle with the cumin seeds, if desired.
19. Bake at 400 levels F for about 23 minutes (or till the tops are golden brown), rotating the pans within the oven midway by way of baking.

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Energy: 218 Fats: 11.1 g Saturated fats: 3.1 g Carbohydrates: 22 g Sugar: 2 g Sodium: 298 mg Fiber: 2 g Protein: 6 g Ldl cholesterol: 23 mg

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What number of Weight Watchers factors in zucchini empanadas recipe?
WW Sensible Factors: 7
WW Factors Plus: 6
WW Previous Factors: 5

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Initially posted 2019-02-06 11:47:28.