Summer Squash & Monterey Jack Empanadas with Corn & Pepper Salad

Summer Squash & Monterey Jack Empanadas

with Corn & Pepper Salad

Group Created with Sketch. 60 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
  • View All
    Nutrition Label
    Download

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
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 any time with a week's notice. 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: