Wisconsin Jalapeño Monterey Jack Empanadas

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Wisconsin Cheese


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Empanada Dough:

12 ounces flat stout beer, at room temperature

1/8 ounce dry yeast (half of a 1/4-ounce packet)

2 teaspoons sugar

2 teaspoons olive oil

4 cups all-purpose flour

1 teaspoon salt


1 bunch cilantro, washed, dried, stems removed

2 1/2 cups shredded jalapeño Monterey Jack cheese

4 ounces roasted pork loin, shredded

2 egg yolks, light beaten

Salsa or guacamole

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