These simple jalapeño popper empanadas have all the flavors of a jalapeño popper and more! They are perfect to serve as snack, appetizer, or even with a side salad for lunch!
I’ve been eating and making empanadas for what feels like forever! I’ve made them with chicken, beef, and once, in a pinch, I’ve used just cheese. Either way, the results are always delicious!
More recipes you’ll love:
Jalapeno popper stuffed chicken
Avocado Chips
Bacon Wrapped Asparagus
Arroz Con Gandule
Just recently I decided to create a jalapeño popper version and they turned out amazing! The decision to leave out the bacon was simply because I didn’t have it on hand, but it most certainly didn’t take away for the delicious filling that’s made with cream cheese, shredded cheddar cheese, and jalapeños.
Jalapeno Popper Empanadas
Ingredients:
Package of Frozen Empanada Disc
1 cup Shredded mild cheddar cheese (Monterrey jack and swiss also works well)
8 oz of soft cream cheese Microwave in 30-second intervals
7 diced and charred jalapenos
1 beaten egg
How to Make Jalapeno Popper Empanadas
Preheat oven to 350
In a large bowl add cream cheese, cheese, and jalapenos to a bowl and mix.
Empanadas made with homemade empanada disc are delish but I’ve never actually tried making them. For my empanadas, I used frozen empanada disc. This empanada disc can sometimes be hard to find, so I like to keep a few packs stashed in the freezer.
Spray baking sheet with cooking spray. Place empanadas on baking sheet and add a scoop of the mixture (1 or 2 tablespoons) to the center of each empanada.
To seal the empanada you can use a fork like I did or you can gently seal them with your fingers and then roll the edges.
Brush empanadas with egg wash.
I’ve fried empanadas many times, and to be honest, they do taste more authentic that way, but the baked version is just easier to make. I’ve requested an air fryer for Mother’s Day and I have my fingers and toes crossed that I get one!
Bake empanadas for 20-30 or until golden brown and serve jalapeño popper empanadas with your favorite dip!
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Jalapeno Popper Empanadas
Ingredients
- 1 cup Shredded mild cheddar cheese Monterrey jack and swiss also works well
- 8 oz Soft cream cheese Microwave in 30-second intervals
- 7 Diced and charred jalapenos remove seeds for a milder recipe
- 1 Beaten egg
- Package of frozen empanadas
Instructions
- Preheat oven to 350
- Spray baking sheet with cooking spray.
- Place empanada disc on the baking sheet and add a 1-2 tablespoon scoop of the mixture.
- To seal the empanada you can use a fork like I did or you can gently seal them with your fingers and then roll the edges.
- Brush empanadas with egg wash
- Bake empanadas for 20-30 or until brown and serve these jalapeño popper empanadas with your favorite dip!
