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Peruvian Spicy Sweet Potato Empanadas
Peruvian

Peruvian Chili Cheese Empanadas

These delicious Peruvian-style empanadas are filled with a spicy mixture of cheese and chili, enveloped in a flaky crust that is perfect for snacking. Perfectly golden and crispy, they offer a balance of heat and creaminess with every bite.

Total Time50 minutes
Servings8
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
8
Protein
22
Carbs
18
Fat
1
Fiber
0g
Sodium
Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
  • 1 cup queso fresco, crumbled
  • 1/2 cup cheddar cheese, shredded
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 1/4 cup fresh cilantro, chopped
  • 1 egg, beaten (for egg wash)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Vegetable oil for frying
Instructions
  1. 1In a large bowl, mix the flour and salt together.
  2. 2Add the chilled, diced butter to the flour mixture and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
  3. 3Stir in the ice water a little at a time until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
  4. 4In another bowl, combine the queso fresco, cheddar cheese, jalapeño, cilantro, cumin, and smoked paprika. Mix well and set aside.
  5. 5On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter or a glass to cut circles about 4-6 inches in diameter.
  6. 6Place a tablespoon of the cheese mixture in the center of each 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 extra security.
  7. 7Heat oil in a frying pan over medium heat. Fry the empanadas in batches until they are golden brown on both sides, about 3-4 minutes per side.
  8. 8Remove empanadas from the oil and drain on paper towels. Brush with the beaten egg for an extra gloss.
  9. 9Serve warm with a side of your favorite dipping sauce, such as aji verde.
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