Molotes (Masa Empanadas) filled with Mushrooms, Roasted Green Chiles, and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-edged masa pockets filled with sautéed mushrooms, roasted green chiles, and melted Oaxaca cheese. These earthy and spicy little empanadas are delicious on their own or topped with crema, chile sauce, or salsa.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons salted butter
- ½ tablespoon olive oil
- 1 pound sliced white or Cremini mushrooms
- Salt to taste
- Ground black pepper to taste
- ½ cup sour cream
- 3 Anaheim chiles (roasted, peeled, stemmed, and chopped)
- 1 cup shredded Oaxaca or queso quesadilla cheese
- 2 cups masa harina corn flour
- 1 cup all-purpose flour
- 1 tablespoon Clabber Girl Baking Powder
- 1 teaspoon vegetable shortening
- 1/2 teaspoon salt
- 2 1/2 cups warm water
- Canola oil for brushing the dough
At a glance
PER SERVING · TIME 52M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 32m
- Sodium
- 296mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 233mg
- Calcium
- 131mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.