3\/4 C. all-purpose flour
\n3\/4 C. masa harina
\n3\/4 tsp. salt, divided
\n1\/2 tsp. chili powder
\n1\/2 C. water
\n2 T. butter, cut into small pieces
\n2 poblano peppers
\nCooking spray
\n2 garlic cloves, minced
\n1 1\/2 C. fresh corn kernels (about 3 ears)
\n3\/4 C. (3 oz.) shredded Oaxaca or mozzarella cheese
\n1 large egg white
\n1 T. water<\/p>\n
Preheat oven to 500\u00b0. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, masa harina, 1\/4 tsp. salt, and chili powder in a food processor; pulse 3 times. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.) Place poblanos on a foil-lined baking sheet. Bake at 500\u00b0 for 20 minutes or until brown and blistered, turning once. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop. Place in a medium bowl. Reduce oven temperature to 425\u00b0. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add garlic; saut\u00e9 30 seconds. Add 1\/2 tsp. salt and corn; saut\u00e9 3 minutes. Add to poblanos; let stand 5 minutes. Stir in cheese. Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level T. corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet coated with cooking spray. Combine egg white and 1 T. water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork. Bake at 425\u00b0 for 20 minutes or until lightly browned.<\/p>\n
Yield: 8 servings (serving size: 1 empanada)
\nCalories: 156
\nFat: 4.7g
\nFiber: 2.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 C. all-purpose flour 3\/4 C. masa harina 3\/4 tsp. salt, divided 1\/2 tsp. chili powder 1\/2 C. water 2 T. butter, cut into small pieces 2 poblano peppers Cooking spray 2 garlic cloves, minced 1 1\/2 C. fresh corn kernels (about 3 ears) 3\/4 C. (3 oz.) shredded Oaxaca or mozzarella cheese 1 large egg white 1 T. water Preheat oven to 500\u00b0. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, masa harina, 1\/4…<\/p>\n