Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Corn Queso Empanadas

An Empanada(meaning to wrap in bread or crust)is a great snack and an equally tasty dessert treat. Fill the empanada dough with your favorite pie mixture, such as blueberry or apple compote.


For 12 Serving(s)


  • Filling:
  • 2 cups whole kernel corn
  • 1 cup(4 ounces)Mexican cheese*
  • 2 tablespoons milk
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Empanada Dough:
  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 6 tablespoons butter or margarine, cold
  • 6 tablespoons cream cheese, cold
  • 1 egg, beaten
  • 1/4 cup cold water
  • 1 egg white, beaten

Corn Queso Empanadas Directions

  1. For the filling, add all ingredients to a saucepan over medium heat. Stirring well and almost constantly, continue heating mixture until cheese is completely melted. Remove from heat and transfer to a bowl. Cover and refrigerate at least one hour, or until completely cold.
  2. Make empanada dough by combining first 3 ingredients in a bowl. Cut in the butter and cream cheese with fingertips until small bits of the fat are seen. Add beaten egg and cold water, mixing until dough is formed.
  3. Lay out a large piece of film wrap onto a counter and transfer dough on top. Flatten out dough slightly with your hands and place another large sheet of wrap over the top. Roll out in a rectangle until it is about a 1/4-inch thick. Place in refrigerator for 15 minutes to harden and make it easier to remove from plastic wrap.
  4. Preheat oven to 350-degrees F. Line a baking pan with parchment paper or grease with nonstick cooking spray; set aside. Very lightly flour a work surface. Carefully remove dough from wrap and place onto work surface. Cut out circles about 3 inches in diameter, or larger if desired.
  5. Dollop a tablespoon of prepared corn mixture into the center of each circle. Fold over to form a half moon and crimp the edge with a fork or your fingers. Place on prepared pan. Gather dough scraps. roll again, cut again and fill.
  6. Brush the top of each empanada with beaten egg white, make a few holes on top with the tines of a fork and bake 12-14 minutes, or until lightly browned. Remove and enjoy.
  7. * I used Oaxaca cheese, which melts beautifully but Queso blanco, fresco, Cojita and Manchego cheeses work equally as well.