Ingredients
| Empanadas | |
|---|---|
| 4 | ounces HORMEL® NATURAL CHOICE® Honey Deli Ham, roughly chopped |
| ½ | cup canned black beans, rinsed and drained |
| ½ | cup frozen corn kernels |
| ½ | cup shredded cheddar cheese |
| 1 | (10-ounce) package frozen empanada dough for turnover pastries, thawed |
| 1 | large egg, lightly beaten |
| Tostones | |
|---|---|
| 2 | large green plantains, peeled and cut into 1 1/2-inch-thick rounds |
| 3 | tablespoons olive oil |
| Kosher salt, to taste |
| Skewers | |
|---|---|
| ½ | pineapple, peeled, cored and cut into 1-inch stars |
| 2 | mangos, pitted, peeled and cut into 1-inch cubes |
| 3 | mandarin oranges, peeled and segmented |
| Assembly | |
|---|---|
| 2 | cups cooked long-grain white rice |
| 1½ | cups HERDEZ™ Salsa Casera Mild |
| 1 | (8-ounce) package HERDEZ™ Traditional Guacamole Mild |
Directions
For the Empanadas
Heat oven to 375°F and line 2 rimmed baking sheets with parchment paper. In a large bowl, combine ham, beans, corn and cheddar.
Place 2 to 3 tablespoons of ham mixture in center of pastry rounds. Brush edges of rounds with egg. Fold pastries in half and crimp edges with a fork. Transfer filled pastries to prepared baking sheets, 1-inch apart. Brush tops with egg.
Bake 25 to 30 minutes, rotating the baking sheet halfway through, until golden-brown.
For the Tostones
Heat oven to 425°F. In a large bowl, toss plantains and olive oil together until coated. Place plantains, cut-side-down, on rimmed baking sheet. Bake for 15 minutes, until tender. Remove from oven.
Using the bottom of a glass, press plantains into 1/4-inch-thick rounds. Continue to bake 15 to 20 minutes, flipping halfway through, until golden-brown.
For the Skewers
Thread 12 4-inch skewers with pineapples, mangos and oranges, alternating ingredients evenly.
For the Assembly
Arrange empanadas, tostones, skewers, rice, salsa and guacamole decoratively in bento boxes. Serve at room temperature.
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