WeightWatchers Zucchini Empanadas Recipe • WW Recipes

An empanada is a kind of pastry baked or fried in Hispanic cultures. The title 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 elements. [Wikipedia]

WeightWatchers Zucchini Empanadas Recipe

 

Creator: WW-Recipes.internet

Recipe sort: Appetizer

Delicacies: Mexican

• 15 Complete-Wheat Empanada Dough disks
• 1 massive poblano chile
• ½ cup finely chopped onion
• 1 massive garlic clove, finely minced
• 1 cup finely chopped zucchini
• ½ cup finely chopped crimson bell pepper
• 1 cup finely chopped yellow squash
• 1 cup recent 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 recent thyme sprig
• 1 tsp. floor cumin
• ½ tsp. sea salt
• ½ tsp. freshly floor black pepper
• 1 massive egg
• 1 tsp. water
• ½ tsp. cumin seeds (non-compulsory)

1. Preheat the broiler to excessive.
2. Minimize 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 vibrant.
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 no less than 2 hours or as much as in a single day.
11. Preheat the oven to 400 levels F.
12. Line 2 massive 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). Preserve the filling chilled whereas making every empanada.
15. Moisten the perimeters of 1 Complete-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 kind a half-moon form. Gently press the perimeters between your thumb and index finger to kind 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 via baking.

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

3.5.3251

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WW Outdated Factors: 5

You may also like these Weight Watchers Mexican recipes:

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