{"id":20091,"date":"2020-01-03T12:27:00","date_gmt":"2020-01-03T19:27:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=20091"},"modified":"2020-01-03T12:27:00","modified_gmt":"2020-01-03T19:27:00","slug":"recipe-lisa-dahls-portobello-poblano-and-three-cheese-empanada","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-lisa-dahls-portobello-poblano-and-three-cheese-empanada","title":{"rendered":"Recipe: Lisa Dahl’s Portobello, Poblano and Three Cheese Empanada"},"content":{"rendered":"\n
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Though it’s tempting to hang up the decadent dishes now that the holidays are over, we promise you won’t want to miss out on trying Chef Lisa Dahl’s<\/a> famous empanadas from Mariposa Latin Inspired Grilled<\/a>, this time with portobello, poblano and three cheeses.<\/p>\n\n\n

Ingredients: <\/strong><\/strong><\/p>\n\n\n

\u00bd C Vegetable Oil<\/p>\n\n\n

1 C Onion, cut to \u00bc\u201d dice<\/p>\n\n\n

4 C Portobello Mushrooms and Stems, cut to \u00bc-in. dice<\/p>\n\n\n

2 C Button Mushrooms and Stems, cut to \u00bc-in. dice<\/p>\n\n\n

\u00bd C Roasted Poblano Chile, cut to small dice<\/p>\n\n\n

2-3 Garlic Cloves, finely minced<\/p>\n\n\n

\u00bd tsp Truffle Salt<\/p>\n\n\n

1 tsp Sea Salt<\/p>\n\n\n

\u00bd tsp Black Pepper, coarsely ground<\/p>\n\n\n

\u00bc tsp Crushed Dried Chiles (optional)<\/p>\n\n\n

1 tsp Truffle Oil<\/p>\n\n\n

\u00bd C Vegetable Stock (plus more, if needed for\nmoisture)<\/p>\n\n\n

1 TB Gorgonzola Crumbles<\/p>\n\n\n

1 oz Chevre <\/p>\n\n\n

\u00bd C Gouda or\nTruffled Gouda, grated<\/p>\n\n\n

Method:\n<\/strong><\/strong><\/p>\n\n\n

Coarsely chop mushrooms\nby hand (Substitution: Use a food processor if desired, in small batches; pulse\nuntil texture looks hand-cut\nbut chunky). Transfer to large bowl and set aside.<\/p>\n\n\n

Heat medium-sized saute pan over medium-high heat. Pour oil into hot pan; as it spreads, carefully add onions. Lower heat to medium to allow onions to soften and slowly caramelize. When onions are evenly golden, add minced garlic and cook one to two minutes more, taking care not to burn garlic. Increase heat slightly and add mushrooms. (Chef\u2019s Note: Higher heat allows mushroom liquids to reduce and mushrooms to sear.<\/em>) Stir often to prevent burning. When mixture is golden, add poblano peppers. Season with salt and pepper, then lower flame and add vegetable stock. Allow mixture to reduce but remain moist. Add truffle oil.<\/p>\n\n\n

Turn off heat. Allow\nmixture to cool slightly, then fold in cheeses in order listed above. (Chef\u2019s\nNote: Now is the time to adjust seasonings, since the cheeses will bring plenty\nof salty flavor to the table.<\/em>)<\/p>\n\n\n

Transfer to a bowl and\nchill until empanadas are ready to be\nstuffed.<\/strong><\/p>\n\n\n

Assemble and Bake\nEmpanadas<\/strong><\/p>\n\n\n

Ingredients:\n<\/strong><\/strong><\/p>\n\n\n