Cheese Empanada Filling

The Danish and Swiss cheeses (havarti and raclette) here suggest there are many cultures that make up modern-day Argentina. Feel free to substitute any medium-firm cheese that will melt inside the empanada once it hits the hot oven or deep fryer.

Ingredients

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 large Spanish onion, cut into 1/4-inch (6 mm) slices
• 7 ounces (200 g) havarti cheese, grated
• 7 ounces (200 g) raclette cheese, rind removed, grated
• 3 tablespoons (45 mL) dried oregano
• 2 teaspoons (10 mL) red chili flakes

Directions

1. Heat the olive oil in a skillet over medium heat. Sauté the onions for 5 minutes, then reduce the heat to medium-low and continue to cook for 10 minutes or until soft and golden. Set aside in a bowl, allowing the onions to cool.
2. Add the cheeses, then season with the oregano and chili flakes, and salt and freshly ground pepper to taste.
3. Use as a filling with our empanada recipe.