Queso Fundido Empanadas Recipe
Introduction
Queso Fundido Empanadas combine the rich, melted cheese and spicy chorizo filling inside a crispy dough pocket. This easy-to-make dish is perfect for a flavorful appetizer or a satisfying snack.
Ingredients
- 1 cup chorizo, cooked and crumbled
- 1 cup shredded cheese (such as Oaxaca or mozzarella)
- Empanada dough (enough for 8-10 empanadas)
Instructions
- Step 1: Combine the cooked chorizo and shredded cheese in a bowl, mixing well.
- Step 2: Roll out the empanada dough and cut into circles about 4-5 inches in diameter.
- Step 3: Place a spoonful of the chorizo and cheese mixture in the center of each dough circle.
- Step 4: Fold the dough over the filling to create a half-moon shape and press the edges together to seal tightly.
- Step 5: Choose to either bake at 375°F (190°C) for 20-25 minutes until golden brown or fry in hot oil until crispy and golden.
- Step 6: Let the empanadas cool slightly before serving to avoid burning from the melted cheese.
Tips & Variations
- Try adding sautéed onions or roasted peppers to the filling for extra flavor.
- Use different cheeses like Monterey Jack or cheddar for a unique twist.
- Brush empanadas with an egg wash before baking for a glossy, golden finish.
Storage
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Queso Fundido Empanadas?
Yes, freeze them before baking or frying by placing them on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the baking or frying time.
What type of chorizo should I use?
Use fresh Mexican chorizo for the best flavor. Remove it from the casing and cook thoroughly before using it in the filling.
PrintQueso Fundido Empanadas Recipe
Queso Fundido Empanadas are delicious golden pastries filled with a savory blend of spicy Mexican chorizo and melted cheese. These empanadas offer a perfect balance of crispy dough and gooey, flavorful filling, making them an irresistible appetizer or snack perfect for gatherings or weeknight treats.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 empanadas 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Empanada Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, diced
- 1/3 cup cold water
- 1 egg, beaten (for egg wash)
Filling
- 8 oz Mexican chorizo, casing removed
- 1 cup shredded Oaxaca cheese or mozzarella cheese
- Optional: 1 small onion, finely chopped
- Optional: 1 small jalapeño, finely chopped
Instructions
- Prepare the Dough: In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Cook the Chorizo: In a skillet over medium heat, cook the chorizo (and optional onion and jalapeño) until fully browned and cooked through, about 7-8 minutes. Drain any excess fat and set aside to cool slightly.
- Assemble the Empanadas: Roll the dough out on a floured surface to about 1/8 inch thickness. Cut into 4-5 inch circles. Place a spoonful of cooked chorizo and a generous amount of shredded cheese onto the center of each dough circle.
- Seal the Empanadas: Fold the dough over to form a half-moon shape. Press the edges firmly to seal and crimp with a fork to prevent openings. Brush the tops with beaten egg for a golden finish.
- Bake or Fry: For baking: Preheat the oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown. For frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry empanadas in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve: Allow empanadas to cool slightly before serving to avoid burning from hot melted cheese inside. Enjoy warm with salsa, guacamole, or sour cream.
Notes
- You can swap Oaxaca cheese with mozzarella or Monterey Jack if unavailable.
- For a spicier filling, add jalapeños or hot sauce to the chorizo mixture.
- Egg wash is important for shiny, golden crust but can be skipped for a matte finish.
- Leftover empanadas can be refrigerated and reheated in the oven for best texture.
- Make sure to fully seal the edges to prevent filling leakage during cooking.
Keywords: Queso Fundido, Empanadas, Chorizo, Mexican appetizer, baked empanadas, cheesy filling
