Goat Cheese & Potato Empanadas with Chipotle Mayonnaise
For the Empanadas
- 3 lbs. potatoes, peeled and boiled
- 1 lb. goat cheese
- 8 oz. Jack cheese, shredded
- ½ cup cilantro
- Salt & Pepper to taste
- Discos, tortilla-like pastry available in the refrigerator section of Mexican markets
- 1 small can of chipotle chiles in adobo sauce
- 1 cup mayonnaise
Mash the boiled potatoes. Add the cheeses, cilantro, salt and pepper and blend well. Place enough potato mixture on one side of disco pastry so that it can be folded over. Fold over and seal edge by crimping with a fork. Deep fry the empanadas for 3-5 minutes. Remove from oil and drain on paper towels.
Chipotle Mayonnaise: Purée the can of chipotle chiles in adobo sauce in a blender until smooth. Stir blended chiles into mayonnaise to taste until well blended.
Serve the empanada with the chipotle mayonnaise on the side for dipping.