Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Summer Squash & Monterey Jack Empanadas Fill 1 Created with Sketch.

with Corn & Pepper Salad

  • Group Created with Sketch.
    Time
    55-65 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: