When it rains, it pours. Or better yet, when there’s reason to Celebrate, there’s plenty to celebrate. It’s Father’s Day, and that’s a pretty big deal. But that’s not all today brings. It’s also Peaches-N-Cream Day, Day of the Gong, Go Skateboarding Day and Selfie Day just to name a few. Aside from Father’s Day, my favorite is that it’s also National Arizona Day.
Like its neighbor New Mexico, Arizona did not joint the Union until 1912. On Valentine’s Day the Territory of Arizona became the 48th state in the Union. The Grand Canyon State gives us breathtaking views of the Colorado Plateau and the oldest continuously inhabited settlement in all of North America, Oraibi, on the Hopi Reservation in Navajo country. This village has been home to the Hopis since 1000 A.D. Imagine the history it has witnesses.
Like many Western States, Arizona drew Easterners with the promise of land, gold and adventure. Today there are Cow-towns and Cities, snow-capped mountains and endless desserts. Arizona offers something special for everyone.
In honor of this vastly diverse landscape and its people, Empanadas seemed the perfect recipe to share. These can be served as a start to a spicy meal, as a satisfying snack or part of a Southwest inspired supper.
Cheaters Beef and Jalapeno Empanadas
1 (2-crust) box Refrigerated Pie Crust
1/2 lb Ground Beef
1 (4 oz) can Diced Jalapeno Peppers
1 cup Mexican Cheese Blend
1 cup thick Spicy Salsa
Remove pie crusts from the refrigerator, soften as directed on the box.
Heat oven to 425-degrees. Line a large cookie sheet with parchment paper.
Unroll one pie crust, cut into 4 wedges. Place wedges on the prepared baking sheet. Set aside.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in chilies. Spoon about 2 tablespoons mixture over half of each crust wedge to within 1/4 inch of edges. Top each with 1 tablespoon cheese. Brush edges of crust with water.
Unroll remaining pie crust, cut into 4 wedges. Fold dough over filling, forming triangle; press edges to seal.
Place Empanadas in the heated oven. Bake 12 to 17 minutes or until golden brown.
Remove from cookie sheet to cooling rack. Cool 10 minutes.
Spoon salsa into small bowl. Place bowl in center of serving platter. Cut each warm Empanada in half, forming 2 smaller triangles. Arrange around bowl.
Hope you enjoy this beautiful day packed with flavor.