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Blue Mesa Grill Goat Cheese & Potato Empanadas 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.
Prep Time45 minutes
Active Time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican, TexMex
Keyword: Blue Mesa Grill, Cheese, Mexican, Mexican Restaurant-Style Recipes, Potatoes

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.

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