Best Empanadas Con Queso Recipes

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

CHEESIEST FRIED CHICKEN EMPANADAS WITH CHILI CON QUESO DIP

Steps:

• Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
• Preheat vegetable oil in a deep fryer to 350 degrees F.
• In a large bowl using a rubber spatula, combine the chicken, Colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 piecrust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.
• Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
• Chili Con Queso Dip:
• In a medium saucepot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

EMPANADAS CON QUESO

Steps:

• Cut in 1/2 pound butter to the flour to resemble breadcrumbs.
• Add egg and vinegar. Combine.
• Knead lightly for a couple of seconds before covering in cling wrap and refrigerating for 1/2 hours.
• Meanwhile, heat 2 tablespoons butter in a small saucepan. Saute the onion and spinach. Set aside to allow to cool, approx.20-25 minute.
• Normally I use this time now to grate the cheese and chop the hazelnuts. When the spinach is cool, mix with hazelnuts, raisins and cheese.
• Remove pastry from fridge. Using a 3 1/2 inch circle cutter, cut out circles. Place approximately 1 tablespoon in the middle of each circle, brush edges with egg wash and fold to enclose. Do not discard egg wash. Place on greased baking tray.
• Refrigerate for 30 minute.
• Preheat oven to 375 degrees F. Remove empanadas from fridge and brush egg wash lightly over the tops. Bake for about 25 min or until lightly golden.

EMPANADAS DE POLLO CON QUESO

Steps:

• Calienta el horno a 375ºF.
• Mezcla los 4 primeros ingredientes. Bate bien el huevo con el agua con un batidor de varillas.
• Desenrolla la masa sobre una superficie ligeramente enharinada. Usa un rodillo para estirar cada base hasta formar círculos de 12 pulgs. Corta cada base en 8 círculos (4 pulgs.) con un cortador para panecillos, volviendo a enrollar la masa si fuera necesario. Colócalos en charolas (bandejas) para hornear cubiertas con papel para hornear (parchment paper).
• Pon 2 cdas. de mezcla de pollo al centro de cada círculo; barniza el borde con el huevo. Dobla los círculos de masa por la mitad. Presiónalos ligeramente para sacar el exceso de aire; sella los bordes con un tenedor. Barniza las empanadas con el huevo restante. Espolvoréalas con el chile en polvo.
• Hornéalas 15 min. o hasta que estén bien doraditas.

EMPANADAS CON QUESO

Steps:

• Toss meat with cajun spices, oregano, cumin, salt and black pepper. Set aside.
• In a medium skillet, saute onions, peppers and garlic in oil until soft. Add seasoned steak and saute until cooked through.
• In a small bowl, combine salsa, broth, and tomato paste. Pour over filling mixture in skillet, simmering for a minute or until slightly thickened.
• Add cheese to filling, then transfer filling mixture to a bowl and chill in the fridge while you get to work on cutting the puff pastry.
• Cut 18 squares from pastry sheets (you'll get 9 squares out of each sheet by cutting it into thirds at the two creases and cutting each strip into three squares). At this point, I like to sprinkle a little flour on each square and make them a bit bigger using a rolling pin.
• Retreive filling from fridge and spoon 1 or 2 tablespoons of filling onto each square or circle. Moisten the edges with water and fold over meat mixture, creating a triangle. Make sure to stuff all the filling in and press the edges together well with your fingers. Then seal the dough by pressing down on the edges with a fork. Repeat with remaining filling and pastry.
• Place empanadas on a baking sheet coated with nonstick cooking spray. Brush each empanada with melted butter and pierce the top with a fork to vent steam. Bake at 400 degrees for 15-20 minutes or until golden brown.
• While empanadas are baking, melt butter in a small saucepan over medium heat. Wisk in flour and cook for about 1 minute. Wisk in milk gradually until incorporated. Gradually stir in cheese until melted and thickened. Season with cumin, salt and pepper to taste. Drizzle over empanadas.