Veggie Empanadas

Makes 12 empanadas

¼ cup                     Golden raisins

½ cup                     Hot water

3 tablespoons         Vegetable oil

½ small                   Onion, finely chopped

1 teaspoon              Cuisinart Roasted Garlic Chipotle Seasoning  

½ teaspoon             Kosher salt

¼ cup                     Diced tomato

2                            Scallions, finely chopped

1                            Fresh corn, cut off cob or ¼ cup frozen kernels

2 teaspoons            chipotle adobo

1 can                      Black beans, drained and rinsed (15.5oz can)

1 tablespoon           Lime juice

¼ cup                     Chopped cilantro

2 ounces                 Queso fresco, crumbled

2 ounces                 Pepper jack cheese, cut into small cubes

1 package               Empanada dough (12 discs)

1                            Egg, whipped for egg wash

1. Combine raisins and hot water and allow them to plump for 5 minutes
2. Drain and set aside
3. Heat oil in medium pan
4. Soften onion with Roasted Garlic Chipotle Seasoning and salt
5. Add diced tomato and cook until soft
6. Add scallions, corn, adobo and cook for 5 minutes
7. Add beans, lime juice and cilantro. Cook for another 5 minutes then set aside to cool
8. In a medium bowl add cooled empanada mix and cheeses, toss to combine
9. Lay out empanada discs and brush edges with egg wash
10. Add 1-2 tablespoons of stuffing to middle of disc
11. Fold disc on half, sealing edges and crimping with a fork
12. Brush tops of empanada with egg wash
13. Set smoker to 325°F
14. Bake empanadas, placing away from heat source, in smoker for 45 minutes or until  golden brown and 155°F internal temperature is reached