Plantain Empanadas with Chipotle-Peanut Sauce

• 1 cup oil, divided
• 2 ripe plantains, chopped
• 1/4 cup chopped onions
• 1 clove garlic, minced
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/2 cup fresh cilantro, chopped, divided
• 1 pkg. (11.6 oz.) frozen turnover (empanada) dough (12 disks), thawed
• 1/4 cup creamy peanut butter
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 1/4 cup orange juice
• 2 Tbsp. chopped canned chipotle peppers in adobo sauce

1. Heat 1 tsp.
2. oil in large nonstick skillet on medium heat.
3. Add plantains, onions and garlic; cook 5 min.
4. or until plantains are golden brown, stirring frequently.
5. Cool slightly.
6. Stir in cheese and half the cilantro.
7. Spoon about 1/4 cup plantain mixture onto center of each dough disk; moisten edge with water.
8. Fold disks in half to enclose filling; press lightly on tops to remove air pockets.
9. Seal edges with fork.
10. Heat remaining oil in medium deep skillet to 375 degrees F. Add 4 empanadas; cook 4 to 5 min.
11. or until golden brown on both sides, turning after 3 min.
12. Drain on paper towels.
13. Repeat with remaining empanadas.
14. Cool slightly.
15. Mix peanut butter, mayo, juice, peppers and remaining cilantro until blended.
16. Serve with empanadas.

oil, plantains, onions, clove garlic, mozzarella cheese, fresh cilantro, empanada, peanut butter, mayonnaise, orange juice, peppers

Taken from www.kraftrecipes.com/recipes/plantain-empanadas-chipotle-peanut-sauce-119344.aspx (may not work)