National Empanada Day

Did you know National Empanada Day was a thing? If not, it is! As a working mom, the easier dinner can be, the better! This dinner took about 50 minutes from start to finish.

I created this blog to have memories. Maybe one day my kids can look back and recreate some of these memories and recipes for their children.

As I was cooking I thought of my mom and how she always cooked amazing dinners for us. When I got older and had my own family, I remember calling her to ask her for her recipes. She could not help me too much because she just eyeballed stuff. I totally understand that concept now, so there is no recipe here to follow.

The filling for the empanada is: Shrimp, Chorizo, Potatoes, jalapeños, mixed with the green hatch chili shown in the picture, and cojita cheese.

Pre-heat the oven at 350. I bake them for a little bit of a healthier empanada, but I'm sure if you fry them they will taste just as good. I cooked the shrimp and chorizo separately and then placed them in a bowl. While I was cooking the shrimp and chorizo, I placed the peeled potato in a pot to boil for about 7 minutes. I then chopped the shrimp, potato, and jalapeño. We like spicy so I kept the seeds. I mixed the chorizo, potato, chopped jalapeño, and shrimp together. Then I pulled out the pre-made empanadas

and started to fill them. I put crumbled cojita cheese on top and then closed them. With a fork I pressed them all shut which gave them their classic empanada look. I then mixed olive oil and an egg together and brushed it on the top.

I baked for 26 minutes, then broiled them at 550 for two minutes. And voila! Very tasty, not that time consuming, a little healthier, empanada for #nationalempanada day.