Which is better: The new Empanada or the classic one?

Empanadas are a Mexican dish made with tomatoes and guacamole, usually served over rice.

The classic version is made with the same ingredients, but served on a stick and topped with cheese, onions, and guaca.

The new version has some interesting additions, too, such as a spicy-tasting sauce and a creamy sauce made from sour cream.

We decided to try out both versions for ourselves.

Ingredients 1 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon black pepper 1 tablespoon olive oil 1/3 cup shredded cheddar cheese 1 cup grated cheese, plus 1 tablespoon (3 ounces) for topping 1/1 cup diced tomatoes (about 1 medium) Directions Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstach, baking powder, salt, garlic powder, pepper, and black pepper.

In another bowl, combine the shredded cheese and 1/6 cup diced tomato.

Add the shredded tomato mixture to the flour mixture and stir until combined.

Stir in the shredded cheddars.

In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, sour cream, and 1 tablespoon of the grated cheddar.

Stir until smooth.

Stir the mixture into the flour until just combined.

Roll the dough out into a disk about 1 inch thick.

Toss the dough in the olive oil, adding a few more tablespoons of olive oil if necessary.

Sprinkle a bit of chedda cheese on top.

Bake for 10 to 15 minutes or until the cheese is melted and bubbly.

Remove the baking sheet and turn out onto a wire rack.

Repeat with remaining dough.

Remove from oven and let cool completely.

To serve, top with cheddar and cheese sauce. Enjoy!