Chili Pork Empanadas With Avocado Dipping Sauce Recipes

EMPANADA DIPPING SAUCE

Empanada Dipping Sauce image

Provided by Food Network

Time 15m

Yield About 3 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup lime juice
1/2 ounce garlic
1 serrano chile, seeded and chopped
1 bunch fresh cilantro, rough chop
Salt
1/2 cup heavy cream
1/2 cup sour cream
4 avocados, chopped

Steps:

Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

EMPANADAS WITH CHIPOTLE RANCH DIPPING SAUCE #RSC

Empanadas With Chipotle Ranch Dipping Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I started making these empanadas when my children were very young and we were always on the go - from school to after school events, from the library to the ski hill, to long drives for family vacations; they are as easy to make as they are portable - a homemade meal, not junk or fast food. These empanadas are fragrant, moist, full of flavor and very adaptable to what you have on hand. We have found that they are just as good as a simple weeknight meal at the dinner table as they are on the fly.

Provided by vbeaux

Categories Pork

Time 1h10m

Yield 12 empanadas, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

4 tablespoons chopped shallots (divided)
3 garlic cloves (divided, two chopped)
2 chipotle peppers (from a can of chiles in adobo)
2 tablespoons adobo sauce (from a can of chiles in adobo)
1/2 cup Hidden Valley® Original Ranch® Dressing
1/2 cup Greek yogurt
1 lime, juice and zest of
4 tablespoons fresh chives, snipped with scissors
2 medium red potatoes, peeled and cut into 1/4 inch dice
1 lb ground pork
1 ounce Hidden Valley Original Ranch Seasoning Mix
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 cup corn kernel
1 teaspoon dried oregano
1/4 cup water
2 pieces pizza dough

Steps:

Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.

PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA

Pork Picadillo Empañadas with Chipotle Salsa image

Categories Appetizer Bake Raisin Pork Tenderloin Almond Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Soy Free No Sugar Added

Yield Makes 24

Number Of Ingredients 23

Ingredients

Filling
1 tablespoon olive oil
1 12-ounce pork tenderloin, trimmed, cut into 1/3-inch pieces
1 jalapeño chili, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tablespoons chopped toasted almonds
3 tablespoons sour cream
Dough
1 1/2 cups all purpose flour
1 cup Masa Harina (corn tortilla mix)*
1 teaspoon baking powder
1 teaspoon salt
1/2 (1 stick) unsalted butter, melted, cooled
1/2 cup plus 1 tablespoon water
2 large eggs
Chipotle Salsa (see recipe)
Sour cream
*Available at Latin American markets and many supermarkets.

Steps:

For filling:
Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
For dough:
Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

CHILI'S AVOCADO-RANCH DIPPING SAUCE

Chili's Avocado-Ranch Dipping Sauce image

From the cookbook "Top Secret Restaurant Recipes: This dipping sauce is great with anything!

Provided by Loretta in Louisiana

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup fresh avocado, smashed (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

Steps:

Combine all ingredients in a bowl.
Mix well.
chill.

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