Do you guys like the comedian Jim Gaffigan? He's one of our faves. His whole schtick is being a pale, white-bread guy from Indiana. Only he makes it hilarious. Anyway, he used to do this bit about working at a Mexican restaurant and people would always ask things like "What is nacho? Tortilla with cheese, meat, or vegetables. Then what is a burrito? Tortilla with cheese, meat, or vegetables. Then what is a tostata? Tortilla with cheese, meat, or vegetables. Then what is.. It's all the same! Why don't you say a Spanish word and I'll bring ya something!"
Hilarious. If you don't know who he is, look him up, your day will get better. Anyway, moving on. I made Green Chile Beef Empanadas! They were pretty darn delicious. I know, put anything in a tortilla/pie crust and we're buds.
Ingredients
2 (9-inch) refrigerated pie crusts
2 cups cooked shredded beef -- I cooked up a 1 inch thick london broil then cut it into tiny pieces
1 cup shredded Monterey jack cheese
1 (4-ounce) can diced green chile
I added some onion too
Directions
Preheat oven to 425 degrees F.
Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal. I didn't cut it into 4 quadrants. I just made two jumbo empanadas.
Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. I recommend brushing an egg wash over the dough before you bake. Bake 8 to 10 minutes, until crust is golden brown.
15 comments:
Are you kidding me? I always imagined that empanadas took 4 fours of slave-labor in the kitchen. And now I feel foolish for all the years that have gone by without attempting the empanada! YUM!
Jim Gaffagin is a treasure. The other day I was at the gym, and flipped to the comedy channel where he happened to be performing a new set. Oh my lord. That was the most difficult work out of my life as I could barely keep in my giggles while puffing my rear off on the elliptial. I let a few rather loud giggles slip, and I'm certain I was about to be asked to leave.
estupendo! You crack me up.
I love that bit! He's hysterical and so deadpan. It's true too--seems like a lot of Mexican food (or Tex-Mex, in my hood) is just a constant rearrangement of beef, cheese, chiles and tortillas. And I love 'em all!
These sound fantastico! Bet those green chiles gave them some major zing-a-ling. I may have to give these the old colegio try.
Yum! My hubby loves Jim Gaffigan too...and he is also a pale white guy from Indiana. Go figure! We'll have to try out that recipe for sure.
I will have to make this, since my husband LOVES anything with a crust. PS Jim Gaffigin is hilarious.
We saw Jim Gaffigan live this summer. He is even more hilarious in person. We were dying laughing! Love him.
yum. i need to force tony to cook me this!
i can appreciate your use of all caps, esp. as it pertains to food. well done!
when it comes out of the oven it was molten lava hot.
John
My belly hurts because I need this...do you deliver>?
Ohhh, those look good! I found your blog today while I was reading the comments to Erika (Urban Grace)'s giveaway. I thought to myself: Holy Crap! We wore the EXACT same thing in '94! My dad's HUGE plaid/flannel shirt, GIANT jeans, body suit (onsie for adults), choker (velvet with a pendant)- the only thing you forgot was the pound of eyeliner and tons of hair gel. Those were the days!
Is there nothing pie crust can't do?
Also, whenever Mr. Kinne quotes Jim Gaffigan, he starts talking in that little whisper voice that he does. Cracks me up every time. :)
Yum! A little secret, after your egg wash sprinkle a bit of sugar on top before it goes in the oven. I don't know why but the slightly sweet with the savory will knock your socks off.
Looks Delish, and I can't wait to try...
BUT, the Gaffigan reference and the empanadas make me want to say: "Hot Pocket" in that high-pitched voice Gaffigan does!
OMGosh. Its lunch time and I'm starving and these look so good! I love me some empanadas and pretty much anything else Mexican. Thanks for the recipe!
oh dear heavens, it makes my tum growl! I can't wait to try these... perhaps tomorrow- hubby's b-day.... :)
Post a Comment