Ah, Juan Pablo. All season long, we’ve watched you travel the world snogging lots of women and… well, that’s about it. Unfortunately for the girls on the show, it turns out the Venezuelan soccer player didn’t have a whole lot going on between the ears.
But, in the words of Juan Pablo himself, “it’s ok.”
Last night, my coworkers came over for a Bachelor “Women Tell All” viewing party. Loosely inspired by Juan Pablo’s Latino roots, we ate empanadas, Mexican Pizza, queso, and “Do You Accept This Rose” red velvet cupcakes. Oh, and wine.
In all honesty, these empanadas have far more depth than Juan Pablo. Made with puff pastry, rotisserie chicken and lots of cheese, people usually tend to go home wanting more of them.
I also had fun making queso out of a five-pound loaf of Land O’Lakes Foodservice extra melt cheese. Having a husband who is a cheesemonger has its perks… Juan Pablo ain’t got nothin’ on my man.
Until We Eat Again,
Two Happy Cooks
3 C. cooked chicken, shredded
8 oz. Colby and Monterrey Cheese blend
4 oz. whipped cream cheese
1/4 C chopped red pepper
1/4 C. chopped yellow onion
1 jalapeno, seeded and chopped
2 T butter
4 oz. sour cream
1 T ground cumin
1 1/2 tsp salt
1/2 tsp pepper
1 pkg puff pastry
Preheat oven to 400 degrees. Sauté red pepper, onion and jalapeno in the butter until softened.
In a large bowl combine chicken with the sautéed mixture, cheese, cream cheese, sour cream,
cumin, salt and pepper. On a floured surface, use a rolling pin to unroll the puff pastry. Use a
3-inch round cookie cutter to cut circles in the pastry, lightly brush the edges of the circles with
water, then add a heaping spoonful of the chicken mixture to the circles. Fold dough over the
chicken mixture, pressing edges together with a fork, so they look like half-circles. Place empanadas on
a cookie sheet that has been lightly sprayed with Pam. Bake for 15 minutes or until golden brown.