Celebrate with these Sweet Corn & Bacon Empanadas with Orange Infused Honey drizzle!
The combination of flavors and textures – sweet, succulent corn, biting peppers and onions, salty bacon, gooey cheese, bright cilantro, crispy fried dough, and floral, citrusy honey – absolutely warrants my blatant abuse of tired adjectives.
1 green onion, thinly sliced
1 jalapeno pepper, seeded and minced
2 cans corn, drained
¼ cup whole milk
½ cup shredded Monterey jack cheese
6+ slices bacon, cooked and chopped
¼ cup chopped cilantro
Salt and white pepper to taste
1 quart canola oil
12 empanada shells (or pre-made pie dough)
½ cup honey
Zest and juice of half an orange
Sauté the onion and jalapeno in olive oil until the pepper is fragrant. Add the corn, milk, and cheese, and reduce heat. Cook till mixture thickens, stirring frequently. Stir in the cilantro and bacon, and adjust seasonings. Refrigerate for easier filling of the shells.
Fill each shell with 1-2 teaspoons of corn filling. Fold over and press to seal. Squish out the air pockets.
Heat the oil over medium-high heat. Fry the empanadas two at a time for about 4 minutes, flipping half-way through. Drain on paper towels. Hold in a warm oven until ready to serve.
Place honey, orange juice, and orange zest in a saucepan and simmer till thickened to syrup consistency. Put through a fine sieve. Serve warm over empanadas.
Photo & recipe courtesy of: http://suzannawinter.com/galleykitchen/2012/03/19/corn-bacon-empanadas-orange-honey/