Deep-fried cheese and shrimp filled turnovers with a southwestern roasted vegetable relish. Recipe by Chef Eric Hanson.

Cheese and Shrimp Empanadas

12 ounces lavosh bread 4 ounces large raw shrimp, peeled and deveined 1 1/2 teaspoons Cajun blackening seasoning 1 tablespoon butter 1/2 cup (2 ounces) Wisconsin Pepper Jack cheese, shredded 2 tablespoons cream cheese 2 tablespoons grated Wisconsin Asiago cheese 1 tablespoon whipping cream 1 1/2 teaspoons cornstarch 4 teaspoons minced fresh cilantro - divided use 1 teaspoon chopped red onion

Southwestern Roasted Vegetable Relish:
1 cup fresh corn kernels, cooked
1 cup chopped roasted red peppers
1 cup diced plum tomatoes
1/3 cup (1 ounce) shredded Wisconsin Asiago cheese
2 tablespoons minced jalapeño peppers
2 teaspoons minced cilantro
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup diced avocado

Coat lavosh bread with water; let stand between damp towels for 1 hour or until softened.
Meanwhile, coat shrimp with Cajun seasoning; sauté in butter for about 4 minutes, until opaque throughout. Let cool.
In a food processor, combine 2 ounces shrimp, cheeses, whipping cream, cornstarch, 1 teaspoon cilantro and red onion. Pulse on and off until well mixed.
Chop remaining shrimp; stir into cheese mixture.
Cut lavosh into circles with 3-inch cutter. Place 1 teaspoon filling in center of each circle. Leaving circles flat, gently fold in half; press edges together tightly to seal. Refrigerate 1 hour.
Deep fry empañadas in 350°F (175°C) oil for 1 to 2 minutes or until golden brown.
To serve, place 1/2 cup Southwestern Roasted Vegetable Relish (recipe to follow) in center of dinner place. Place empañadas on plate in pinwheel fashion around relish. Sprinkle plate and empañadas with remaining cilantro.
For Southwestern Roasted Vegetable Relish: Combine all relish ingredients except avocado, mixing thoroughly. Gently fold in avocado. Refrigerate.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.