Flaky, golden, and stuffed with creamy, cheesy jalapeño goodness—these Jalapeño Popper Empanadas are a must-try! Made with Chosen Foods Avocado Oil Shortening, the dough turns out perfectly crisp and tender every time. They're the perfect bite-sized snack with just the right amount of heat!
Ingredients for Jalapeño Popper Empanadas Recipe
For the Dough:
1/2 cup Chosen Foods Avocado Oil Shortening
2 cups all-purpose flour
1/4 cup water
1 teaspoon vinegar
Pinch of salt
For the Filling:
1 block (8 oz) cream cheese, softened
1 cup freshly shredded cheese (cheddar, Monterey Jack, or your choice)
2 tablespoons Worcestershire sauce
2 fresh jalapeños, chopped (seeds removed for less heat)
Garlic powder, salt, and pepper to taste
Directions for Jalapeño Popper Empanadas Recipe
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In a large mixing bowl, combine the flour and salt. Add Chosen Foods Avocado Oil Shortening, and use a fork or pastry cutter to mix until the texture is crumbly, mix water and vinegar to the flour mixture, stirring until the dough begins to come together.
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Knead the dough lightly until smooth, wrap it in plastic wrap, and refrigerate for 30 minutes.
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In a medium bowl, mix the softened cream cheese, shredded cheese, and Worcestershire sauce until smooth.
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Stir in the chopped jalapeños. Season the mixture with garlic powder, salt, and pepper to taste.
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Roll out the dough on a lightly floured surface until it’s about 1/8-inch thick. Cut out circles about 4 inches in diameter.
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Spoon a small amount of the filling onto the center of each dough circle.
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Fold the dough over to form a half-moon shape, and press the edges together with a fork to seal.
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Place the empanadas on the prepared baking sheet. Bake for 20–25 minutes, or until golden brown.
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Let the empanadas cool slightly, then serve warm. Enjoy with a dipping sauce like sour cream or salsa!