Summer Squash & Monterey Jack Empanadas with Corn & Pepper Salad

Summer Squash & Monterey Jack Empanadas

with Corn & Pepper Salad

60 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These cheesy empanadas feature summer squash sautéed with zesty Mexican spices, including ancho chile powder and Mexican oregano. A side salad of corn, red bell pepper, and cucumber brings even more seasonal flavor to the table, while two kinds of limes—including petite finger limes, known for their tiny pearls of juice—balance the plate with delicious brightness. Mexican crema mixed with fresh cilantro is perfect for dipping or drizzling.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the cilantro-lime crema:
1 Prepare the ingredients & make the cilantro-lime crema:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the squash. Peel and roughly chop the garlic. Grate the cheese on the large side of a box grater. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Peel the cucumber, leaving alternating strips of skin intact. Quarter lengthwise; scoop out and discard the seeds. Thinly slice crosswise. Thinly slice crosswise. Halve the finger limes crosswise. Quarter the lime. Roughly chop the cilantro leaves and stems. In a bowl, whisk together the crema, the juice of 2 lime wedges, half the cilantro, 2 teaspoons of water, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook the squash:
2 Cook the squash:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper; cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the spice blend and half the garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat; season with salt and pepper to taste.

Assemble & bake the empanadas:
3 Assemble & bake the empanadas:

Lightly oil a sheet pan. Fill a small bowl with water. Place the empanada wrappers on a work surface. Spoon 3 rounded tablespoons of the cooked squash into the center of each wrapper (you may have extra squash); top with the cheese. Working 1 at a time, using your fingers, lightly moisten the edges of the wrappers with water; carefully fold in half over the filling. Using a fork, firmly press down to crimp and seal. Carefully transfer to the sheet pan. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until golden brown and puffed up. Remove from the oven; let stand for 2 minutes. Divide between 4 dishes.

Cook the corn & pepper:
4 Cook the corn & pepper:

While the empanadas bake, wipe out the pan used to cook the squash. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pepper, corn, and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Transfer to a large bowl; let cool for at least 10 minutes.

Make the salad:
5 Make the salad:

To the bowl of cooled corn and pepper, stir in the cucumber, remaining cilantro, and the juice of the remaining lime wedges; season with salt and pepper. Drizzle with olive oil; season with salt and pepper to taste. Divide between the dishes of baked empanadas.

Serve your dish:
6 Serve your dish:

Top the baked empanadas with as much of the cilantro-lime crema as you’d like. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp over the empanadas. Serve with any remaining crema on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the cilantro-lime crema:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the squash. Peel and roughly chop the garlic. Grate the cheese on the large side of a box grater. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Peel the cucumber, leaving alternating strips of skin intact. Quarter lengthwise; scoop out and discard the seeds. Thinly slice crosswise. Thinly slice crosswise. Halve the finger limes crosswise. Quarter the lime. Roughly chop the cilantro leaves and stems. In a bowl, whisk together the crema, the juice of 2 lime wedges, half the cilantro, 2 teaspoons of water, and a drizzle of olive oil. Season with salt and pepper to taste.

2 Cook the squash:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper; cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the spice blend and half the garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat; season with salt and pepper to taste.

Cook the squash:
Assemble & bake the empanadas:
3 Assemble & bake the empanadas:

Lightly oil a sheet pan. Fill a small bowl with water. Place the empanada wrappers on a work surface. Spoon 3 rounded tablespoons of the cooked squash into the center of each wrapper (you may have extra squash); top with the cheese. Working 1 at a time, using your fingers, lightly moisten the edges of the wrappers with water; carefully fold in half over the filling. Using a fork, firmly press down to crimp and seal. Carefully transfer to the sheet pan. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until golden brown and puffed up. Remove from the oven; let stand for 2 minutes. Divide between 4 dishes.

4 Cook the corn & pepper:

While the empanadas bake, wipe out the pan used to cook the squash. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pepper, corn, and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Transfer to a large bowl; let cool for at least 10 minutes.

Cook the corn & pepper:
Make the salad:
5 Make the salad:

To the bowl of cooled corn and pepper, stir in the cucumber, remaining cilantro, and the juice of the remaining lime wedges; season with salt and pepper. Drizzle with olive oil; season with salt and pepper to taste. Divide between the dishes of baked empanadas.

6 Serve your dish:

Top the baked empanadas with as much of the cilantro-lime crema as you’d like. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp over the empanadas. Serve with any remaining crema on the side. Enjoy!

Serve your dish:
Browse Steps
1 of 6