Spicy Artichoke Empanadas Recipe
jalapeño yum yum, pickled corn, queso fresco, chickpeas
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Ingredients
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Filling
Method
Preparation
- 1
Make the Filling
In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced jalapeño, sauté for 2-3 minutes until fragrant. Add the artichoke hearts, pickled corn, chickpeas, cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until everything is heated through. Remove from heat and let cool slightly. Stir in the crumbled queso fresco.
- 2
Prepare the Empanada Dough
Prepare your empanada dough according to your favorite recipe or use store-bought dough. Roll out the dough on a floured surface and cut into circles (about 4-6 inches in diameter).
- 3
Assemble the Empanadas
Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for an extra seal.
- 4
Cook the Empanadas
Preheat your oven to 400°F (200°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with a bit of olive oil. Bake for 20-25 minutes, or until golden brown.
- 5
Serve
Let the empanadas cool for a few minutes before serving. Enjoy with your favorite dipping sauce!
