- 6
- 15 mins
- 30 mins
Ingredients
- 1 cup Mexican blend shredded cheese
- 1 cup cooked chicken (cooled, shredded or finely diced)
- 1 jalapeño pepper (diced)
- 3 large garlic cloves (peeled and minced)
- 1 tablespoon dehydrated onion flakes
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Preparation
Step 1
1. In a bowl, combine all ingredients and thoroughly mix them together. You may refrigerate the filling until you are ready to assemble the empanadas.
2. Place the filling by the spoonful into your prepared empanada dough, or store bought discs.
3. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas.
4. Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.
**If you prefer to bake your empanadas, then bake in a preheated 375 degrees Fahrenheit oven for 15-20 minutes. They should be lightly golden.