Nostalgia Electrics ENM200 Instrucciones Y Recetas página 16

BANANA EMPANADA FILLING
• 3 Cups Bananas,
sliced
• 2 Tbsp. Light or
Dark Brown Sugar
• 1 Tsp. Ground
Cinnamon
STRAWBERRY RHUBARB EMPANADA FILLING
• 3 Cups Rhubarb,
chopped
• 3 Cups Strawberries,
chopped
• 1 Cup Sugar
• 2 Tbsp. Orange Juice
• 1 Tbsp. Cornstarch
CHILI CON QUESO DIP
• 1 Pound Packaged
Pasteurized
Cheddar Cheese
• 1 (16-oz.) Can Diced
Tomatoes, drained
• 1 (4-oz.) Can Diced
Green Chiles
• 2 Tsp. Hot Sauce
AVOCADO DIPPING SAUCE
• 2 Tbsp. Butter
• 6 Shallots, sliced
• 1 Ripe Avocado,
halved, pitted and
flesh chopped
• ¼ Cup Olive Oil
• ¼ Cup Red Wine
Vinegar
• ½ Cup Sour Cream
• Salt and Freshly
Cracked Black Pepper
In a large bowl, combine bananas,
sugar and cinnamon. Mix well.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Sprinkle freshly baked empanadas with powdered
sugar and serve with ice cream, if desired.
Combine the rhubarb, strawberries, sugar, orange
juice and cornstarch in a large bowl. Mix well.
Let rest for an hour. Drain the liquid from
the strawberries and rhubarb.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Sprinkle freshly baked empanadas with powdered
sugar and serve with whipped cream, if desired.
In a medium sauce pot, slowly melt
cheddar over medium/low heat.
When cheese is fully melted add tomatoes, chiles, and
hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and
serve as a dip or pour over empanadas.
Melt the butter in a saute pan. Turn the heat to
high and add the shallots. Cook the shallots until
nicely caramelized, about 4 to 5 minutes.
Place the shallots, avocado, olive oil, red wine vinegar
and sour cream in a blender. Season with salt and
pepper, to taste, and puree until smooth and velvety.
Transfer to a bowl and serve.
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