Sweet Corn & Pepper Empanadas with Charred Sugar Snap Peas & Radishes

Sweet Corn & Pepper Empanadas

with Charred Sugar Snap Peas & Radishes

45 MIN
2 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 flaky, buttery empanadas are filled with sweet corn, melty Monterey Jack, and spicy pickled goathorn peppers—a variety named for the whole pepper’s unique shape. Cooling lime-seasoned yogurt served on the side is perfect for dipping or drizzling. For another seasonal complement, we’re charring sugar snap peas and radishes, or cooking them without stirring to develop a browned exterior and bring out their sweetness.

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

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the cilantro leaves and stems. Quarter the lime. Cut off and discard the ends of the radishes; cut each lengthwise into 6 equal-sized wedges. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod.

Cook the corn & make the filling:
2 Cook the corn & make the filling:

In a large pan (nonstick or cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn and half the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; add the cheese, peppers, cilantro, and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Assemble the empanadas:
3 Assemble the empanadas:

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the empanada wrappers on a work surface. Spoon about ¼ cup of the filling into the center of each wrapper. Working 1 at a time, using your fingers, lightly moisten the edges of the wrappers with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.

Bake the empanadas:
4 Bake the empanadas:

Bake the empanadas, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes.

Char the vegetables:
5 Char the vegetables:

Once the empanadas have baked for about 10 minutes, in the pan used to cook the corn, heat a drizzle of olive oil on medium-high until hot. Add the radishes and cook, without stirring, 2 to 3 minutes, or until slightly charred; season with salt and pepper. Add the snap peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until charred and slightly softened. Turn off the heat. Add the remaining scallions and the juice of 1 lime wedge. Stir to combine. Season with salt and pepper to taste.

Make the lime yogurt & plate your dish:
6 Make the lime yogurt & plate your dish:

In a bowl, combine the yogurt and the juice of the remaining lime wedges; season with salt and pepper to taste. Divide the baked empanadas and charred vegetables between 2 dishes. Serve with the lime yogurt on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the cilantro leaves and stems. Quarter the lime. Cut off and discard the ends of the radishes; cut each lengthwise into 6 equal-sized wedges. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod.

2 Cook the corn & make the filling:

In a large pan (nonstick or cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn and half the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; add the cheese, peppers, cilantro, and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Cook the corn & make the filling:
Assemble the empanadas:
3 Assemble the empanadas:

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the empanada wrappers on a work surface. Spoon about ¼ cup of the filling into the center of each wrapper. Working 1 at a time, using your fingers, lightly moisten the edges of the wrappers with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.

4 Bake the empanadas:

Bake the empanadas, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven and let stand for at least 2 minutes.

Bake the empanadas:
Char the vegetables:
5 Char the vegetables:

Once the empanadas have baked for about 10 minutes, in the pan used to cook the corn, heat a drizzle of olive oil on medium-high until hot. Add the radishes and cook, without stirring, 2 to 3 minutes, or until slightly charred; season with salt and pepper. Add the snap peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until charred and slightly softened. Turn off the heat. Add the remaining scallions and the juice of 1 lime wedge. Stir to combine. Season with salt and pepper to taste.

6 Make the lime yogurt & plate your dish:

In a bowl, combine the yogurt and the juice of the remaining lime wedges; season with salt and pepper to taste. Divide the baked empanadas and charred vegetables between 2 dishes. Serve with the lime yogurt on the side. Enjoy!

Make the lime yogurt & plate your dish:
Browse Steps
1 of 6