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 [1] 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
- 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.
- Add the cheeses, then season with the oregano and chili flakes, and salt and freshly ground pepper to taste.
- Use as a filling with our empanada [1] recipe.