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•500 g grated manchego cheese
•1 cup shelled yellow corn
•2 tbsp chopped coriander
•1 can El Charro Negro® Pickled Jalapeño Pepper Slices (210 g))
•12 empanada discs
Ingredients for green slices Dip:
•200 g of natural cream
•225 g of Half Cream
•1 can of El Charro Negro® Green Pickled Jalapeño Pepper Slices
Pour the Manchego cheese, yellow corn, cilantro and the Pickled Jalapeño Pepper Slices into a bowl to taste.
Mix and pour half a tablespoon over the empanada discs and seal with a fork.
Serve with Jalapeño Cream Sauce.
Fry until golden brown and drain.
Preparation of Green Slices Dip:
Open the can of Green Slices of Pickled Jalapeño Peppers and separate them from the vinegar.
Remove the seeds from the slices.
Pour in the clean slices, the cream and half a cream, and include all the carrots for better seasoning.
Pour over the empanadas.