Saturday, October 16, 2010

Empanadas de Verdura, Cebolla, y Tomate con Queso

I’ve been making a lot of white-flour dishes lately based on a pack of fresh foods I got—raviolis, tart crusts, fresh pasta, and empanada shells.

I decided to keep things simple for the empanadas, although I also had to get my variety in, to keep things from getting boring. Here’s what I did:

  • Tomate con queso: Diced tomato, diced cheese, and a mix of provenzal herbs (parsley, garlic, and oregano).
  • Cebolla: Carmelized onions with more diced cheese.
  • Verdura: Chard sauteed with onions and garlic and a diced hard-boiled egg.

Comments: I loved the simplicity of the cebolla and tomate con queso, however I definitely should have sought a recipe for the verdura empanadas. They were terribly bland. Many contain a white sauce, which can be good if it’s not too heavy.

Here are the lovely empanadas my boyfriend made, unfortunately filled with meat:

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