OUR BRAND NEW EMPANADAS

YOU MAY HAVE HAD THE OPPORTUNITY TO TRY OUR NEW EMPANADAS THIS PAST WEEKEND.

NOW SPREAD THE WORD. THEY ARE TASTY, CRISPY & VERSATILE

OVEN BAKED WITH BASIL MAYO

DEEP FRIED WITH AN AVOCADO CREMA

SAUTEED WITH ONIONS AND IT MAKES A TASTY CHICKEN POT PIE PIEORGIE

Great Job on that one Mike and Brian

OR TRY THIS ONE

Empanada Choron

Ingredients

3 Molly’s Kitchen™ chicken pot pie empanada
¼ cup Choron sauce
1 teaspoon Monarch® melon yogurt with mint salad dressing
¼ cup micro arugula
½ cup Monarch cooked rice
1 sheet Monogram® parchment paper

Preparation

Preheat oven to 400º. Line sheet pan with parchment paper. To order, bake empanadas on sheet pan for 8 minutes. In sauce pan, heat Choron sauce. Remove empanadas from oven and top with Choron sauce. Place sheet pan under infrared broiler until brown. Mix dressing with micro arugula. Plate empanadas on a bed of cooked rice topped with arugula.

Choron Sauce

Yield: 5 cups

Ingredients

Optimax® pan spray
1 Cross Valley Farms® shallot, diced
½ cup Rykoff-Sexton International™ Champagne vinegar
1 teaspoon Cross Valley Farms tarragon, chiffonade
1 quart hollandaise sauce
1 cup fresh Cross Valley Farms tomatoes, seeded, minced
1 teaspoon Roseli® tomato paste

Preparation

Coat sauce pan with pan spray. Sauté shallots for 30 seconds. Add vinegar and tarragon, reduce. Add hollandaise, tomatoes and tomato paste. Heat thoroughly. Sauce keeps for 3 days in refrigerator.