Jalapeño And Cheese Empanada Recipe
Make Jalapeño And Cheese Empanada Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Egg wash & finishing
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt.
- 2
Cut in butter
Add 6 tbs cold, cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add liquids
In a small bowl, beat 1 large egg with 1 tsp white vinegar. Add 8 tbs ice water a couple tablespoons at a time, tossing gently with a fork until dough just comes together when pressed. You may not need all the water; stop when dough holds together without being sticky.
- 4
Form and chill
Gather the dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter and makes the dough easier to roll.
Filling
- 5
Prep jalapeños and aromatics
Seed and finely dice 2 medium jalapeños (wear gloves if desired). Finely dice 1/2 medium yellow onion and mince 2 garlic cloves.
- 6
- 7
Add jalapeños and spices
Add the diced jalapeños to the skillet and cook 2–3 minutes until slightly softened. Stir in 1/2 tsp ground cumin and 1/2 tsp smoked paprika and cook 30 seconds to bloom the spices. Remove from heat and let cool 5 minutes.
- 8
Combine filling
In a bowl, combine the cooled onion/jalapeño mixture with 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack. Add 2 tbs chopped fresh cilantro, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lime juice. Mix thoroughly. Taste and adjust seasoning — add more salt or cilantro if desired.
Assemble & bake
- 9
Preheat oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 10
Roll dough and cut
On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a small bowl), cut out circles. Gather scraps and re-roll as needed to make about 12–14 circles.
- 11
Fill empanadas
Place about 2 heaping tablespoons of filling in the center of each dough circle, leaving a 1/2-inch border. Do not overfill to avoid leaking.
- 12
- 13
- 14
Bake
Place empanadas on the prepared baking sheet spaced 1 inch apart. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the sheet halfway, until golden brown and puffed.
- 15
Rest
Remove from oven and let empanadas rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.