As a white dude who loves Spanish food, I still can’t cook Spanish food even nearly as well as the bodegas can – but that doesn’t stop me from trying! Well, I could basically live off empanadas, and always wanted to try making them. So I kind of cheated, using Pillsbury flaky biscuits as the dough. You don’t get that signature empanada crisp and look, but they’re damn tasty. I present my version of empanada and my family’s new favorite appetizer, Easy Cheesy Chili Empanadas.
You can stuff these suckers with just about anything, but my favorite is beef. My filling ended up more like chili (which isn’t a bad thing) so I just went with it. A couple other things I stuffed them with is:
Chopped BBQ chicken, cheddar, and BBQ sauce
Chopped BBQ chicken, cheddar, and sriracha
I was a little curious, so I did some research on Wiki about empanadas and there is actually a shit load of information there. Being as these are fried rather than baked, I believe these are closest to the “Tucuman-style” Argentinian empanadas.
I know breaking out the deep fryer is kind of a hassle, since you have to waste all that oil and clean it all up, so I usually plan on cooking 2-3 things within a day or two to utilize that oil.
I highly recommend these recipes before you toss that oil:
If you love our Deep Fried Easy Cheesy Chili Empanadas, you’re sure to love these other recipes: