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Ingrid Hoffmann's Firecracker Empanadas
Add a little Latin flavor to your Independence Day celebration!
Prep time: 15 min.
Cooking time: 26 min.
Difficulty: Moderate
What you'll need:
  • 1 (3.53-ounce) DOVE® BRAND Dark Chocolate Bar, melted
  • 20 frozen empanada shells, thawed (or flour tortillas, standard size)
  • 1 (8-ounce) package cream cheese, softened
  • 4 ounces butter, softened
  • 1/4 teaspoon salt
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups confectioners’ sugar
  • 1/3 cup whole milk
  • 1 1/2 cups canola oil
  • Topping:
  • 2 cups sliced strawberries
  • 2 cups frozen blueberries
  • 1 cup whipped topping or whipped cream
What to do:
  1. Blend cream cheese and butter until smooth. Mix in salt, DOVE® BRAND Dark Chocolate Bar, chipotle chili powder, cinnamon, and nutmeg, mix thoroughly. Alternately add confectioners' sugar and milk, blending thoroughly. Set aside.
  2. Spoon 2 teaspoons of filling into the center of each empanada shell. Fold in half and press edges with a fork to seal. Repeat until all shells are filled.
  3. Heat oil in a large, heavy skillet over medium-high heat. Fry empanadas 1-2 minutes on each side, until browned. Drain on a rack over paper towels.
  4. To serve, top empanadas with red, white and blue lines of strawberries, whipped topping and blueberries. Dust with confectioners' sugar.
Tip: If using tortillas, spoon 2 teaspoons of DOVE® BRAND Dark Chocolate filling into the center and fold like a burrito, keeping filling tucked inside. Secure with a toothpick before frying.
Makes 20 empanadas approximately.
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