Avocado Cheese Empanadas with Ancho Chiles

Avocado Cheese Empanadas with Ancho Chiles

YIELD: 16 empanadas

1 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 ⅓ cups all-purpose flour
½ tsp. salt, divided
3 ancho chiles, stemmed and seeded
2 Tbsps. vegetable oil
1 onion, thinly sliced
1 garlic clove, minced
1 Tbsp. apple cider vinegar
2 tsps. brown sugar
1 avocado, halved, pitted, peeled and diced
8 oz. Cotija or Feta cheese, crumbled

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