Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.