Chaya Empanadas

Wash the chaya leaves thoroughly and remove any tough stems. Bring a pot of water to a boil, add the chaya leaves, and blanch for 2-3 minutes until tender. Drain the chaya leaves, squeeze out excess water, and finely chop.

In a medium skillet, heat a small amount of vegetable oil over medium heat. Add the white onion and sauté until translucent, about 3-5 minutes. Add the chopped chaya leaves and cook for another 2-3 minutes. Stir in the finely chopped epazote and a pinch of salt. Remove from heat and let cool slightly.

Once the chaya mixture has cooled, combine it with the shredded Queso Oaxaca in a bowl. Mix well and set aside; this is your empanada filling.