Quinoa Picadillo Empanadas
This dish was first developed back in 2013 and still makes appearances on the menu due to popular demand! Picadillo is a traditional Latin American dish similar to "hash" in the United States, where ingredients are chopped finely and sauteed together. In this dish, the picadillo is stuffed into 3 golden brown empenadas and baked. Our vegetarian hash is made from quinoa, raisins, potatoes, celery, slivered almonds, and roasted carrots. Dip them in the included chimichirri sauce to get the full effect.
Heat oven to 375 degrees. Remove plastic cover from container and set aside any garnishes. Heat for 15-20 minutes or until warm throughout. Garnish and serve.
flour, water, butter,
tomato, cilantro, parsley, vinegar, olive oil, quinoa, potatoes, onions, celery, raisins, carrots, vegetable broth, almonds, poblano, garlic, cumin, coriander, olive oil, salt, pepper Allergens: eggs, milk, wheat
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: coming soon
- Fat: coming soon
- Carbohydrates: coming soon
- Protein: coming soon
