Blue Mesa Grill Goat Cheese & Potato Empanadas Recipe
Blue Mesa Grill’s Goat Cheese & Potato Empanadas are savory turnovers filled with a mixture of creamy goat cheese, potatoes, and herbs, served with a spicy chipotle mayonnaise dipping sauce for added flavor.
Make this Straight-From-the-Restaurant Blue Mesa Grill Goat Cheese & Potato Empanadas with Chipotle Mayonnaise Recipe at home and your Goat Cheese & Potato Empanadas will taste just like Blue Mesa Grill.
Photo by Robert
Blue Mesa Grill Goat Cheese & Potato Empanadas with Chipotle Mayonnaise
A Blue Mesa Grill Copycat Recipe
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Straight-From-the-Restaurant
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Blue Mesa Grill Goat Cheese & Potato Empanadas with Chipotle Mayonnaise Recipe from 2017 is a Straight-From-the-Restaurant Recipe.
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Blue Mesa Grill Goat Cheese & Potato Empanadas Recipe
Make this Straight-From-the-Restaurant Blue Mesa Grill Goat Cheese & Potato Empanadas Recipe at home and your Goat Cheese & Potato Empanadas will taste just like Blue Mesa Grill.
Ingredients
- Blue Mesa Grill Chipotle Mayonnaise (See Box Below for this Recipe(
- 3 pounds Potatoes peeled and boiled until fully cooked
- 1 pound Goat Cheese crumbled
- 8 ounces shredded Jack Cheese
- 1/2 cup chopped Cilantro
- Salt and freshly ground Black Pepper to taste
- Discos (tortilla-like pastry available in the refrigerator section of Mexican markets)
- Vegetable Oil for frying
Instructions
- Prepare Blue Mesa Grill Chipotle Mayonnaise according to the recipe linked to in the Box below. Store, covered, in the refrigerator, until ready to serve. (Can be done up to 3 days in advance.)
- Mash boiled potatoes in a large mixing bowl.
- Add goat cheese, jack cheese and cilantro. Mix well.
- Taste. Add salt and pepper, to taste. Mix 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.
- Repeat until all empanadas are assembled.
- Pour enough oil into a deep fryer or large pot or Dutch oven to deep fry the empanadas.
- Heat oil to 350°F.
- When oil is not, add a few empanadas to the cooker, do not crowd, and deep fry for 3 - 5 minutes until golden brown and hot inside.
- Remove to a paper towel-covered plate to drain.
- Repeat until all empanadas are cooked.
- Serve hot with Blue Mesa Grill Chipotle Mayonnaise on the side for dipping.
Blue Mesa Grill Goat Cheese & Potato Empanadas with Chipotle Mayonnaise
A Blue Mesa Grill Copycat Recipe
To See ALL of Our Blue Mesa Grill Copycat Recipes - Click HERE To See ALL of Our Mexican Restaurant Copycat Recipes - Click HERE To See ALL of Our Appetizer Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Blue Mesa Grill Chipotle Mayonnaise Recipe
Yield: 1 Bowl
Ingredients
- 1 small can Chipotle Chiles in Adobo Sauce
- 1 cup Mayonnaise
Instructions
- Purée the can of chipotle chiles in adobo sauce in a blender until smooth.
- Place mayonnaise into a small bowl.
- Stir about 1/2 of the blended chiles into mayonnaise. Taste. Add more chiles, if needed, until you have the taste you like.
- Store, covered, in the refrigerator, until ready to serve. (Can be done up to 3 days in advance.)
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Photo of “Empanadas Calenas” is by Robert and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode. Thank you, Robert. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Blue Mesa Grill Blog (No longer active – Found with the WayBack Machine). Additional Information Courtesy of Wikipedia and is used by permission.
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