Green Chile And Cheese Empanadas
Experience the vibrant flavors of the Southwest with these delectable Green Chile and Cheese Empanadas. Encased in a flaky, homemade dough, these empanadas are filled with roasted Hatch or Anaheim chiles, creamy cheeses, and a hint of spice from jalapeños.
Perfect for a festive gathering or a cozy night in, they offer a delightful combination of textures and tastes that will transport you to sunny New Mexico. Enjoy them warm as an appetizer, snack, or light meal, and savor every bite of this savory treat!
Green Chile And Cheese Empanadas
Ingredients:
Empanada Dough:
3 1/3 cups all-purpose flour
1 teaspoon salt
¾ cup lard
1 egg
½ cup dark beer
Green Chile and Cheese Filling:
10 Hatch or Anaheim chiles
2 tablespoons olive oil
2/3 onion, chopped
2 cloves garlic, chopped
1 tablespoon flour
1 to 2 jalapeño peppers, roasted and peeled, chopped (optional for extra spice)
1/3 cup milk
1 cup shredded muenster cheese
½ cup shredded Oaxaca cheese
1 teaspoon salt
Glaze:
Egg white
Instructions:
Roasting Chile Peppers:
Preheat grill.
Select firm, meaty peppers without wrinkles. Rinse thoroughly to remove dust particles.
Pierce each chile with a knife. Place peppers evenly in a single layer on the grill.
Watch them closely as the skin will blister and turn black within minutes.
Turn the peppers after 8 to 10 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin. Discard seed pod and stem; chop peppers.
Green Chile and Cheese:
Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes.
Add garlic and cook for 1 minute, stirring constantly so as not to burn the garlic.
Add flour and stir for another 2 minutes.
Add the roasted Hatch chiles and jalapeño peppers and let simmer for 2 minutes, stirring constantly to combine all the flavors together.
Add the milk and bring to a boil. Stir in the cheese. Cover and remove from the heat.
Allow the cheese to melt. Add salt and taste for seasoning.
Empanada Dough:
Using a stand mixer with the dough hook attachment, place the flour and salt in the bowl and turn the mixer on medium-low speed.
Add the lard and then the egg.
Add the beer, as needed, to ensure the dough is soft and smooth.
Assemble and Bake Empanadas:
Preheat the oven to 350 degrees F.
Take out half the dough and split it into 12 equal balls of dough.
On a floured surface, roll out the dough balls into small round circles. Place a small dollop of filling on one half of each of the dough circles.
Wet the bottom edge of the circles with egg glaze to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork pressing down along the edges or using a pastry cutter.
Repeat with remaining dough and filling.
Brush each empanada with egg glaze.
Puncture the top of each empanada with a fork to allow steam to escape while baking.
Place parchment paper on a cookie sheet; place the empanadas on the parchment paper and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Enjoy the empanadas warm or at room temperature.
Notes:
Choosing Peppers: Use fresh, firm Hatch or Anaheim chiles for the best flavor. If unavailable, poblano or other mild chiles can be good substitutes.
Roasting Method: While grilling is preferred for roasting, you can also use an oven broiler. Place the peppers on a baking sheet and broil until blistered, turning as needed.
Spice Level: Adjust the number of jalapeños based on your heat preference. Omit them for a milder filling.
Dough Consistency: The dough should be soft but not sticky. Add more flour if necessary, but be cautious not to overwork it.
Filling Variations: Feel free to add other ingredients to the filling, such as corn, black beans, or different cheeses for a twist.
Freezing Empanadas: These empanadas freeze well. Assemble them, then freeze before baking. Bake straight from the freezer, adding a few extra minutes to the baking time.
Serving Suggestions: Serve with salsa, guacamole, or sour cream for dipping. They make excellent appetizers or snacks.
Storage: Store leftover empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Egg Wash Alternative: If you want a vegan option, use a plant-based milk or oil to brush the tops of the empanadas before baking.
Cooking Time: Keep an eye on the empanadas as baking times may vary based on oven performance. They should be golden brown when done.
Nutrition Information:
calories: 109kcal, carbohydrates: 16g, protein: 4g, fat: 3g, saturated fat: 1g, cholesterol: 12mg, sodium: 311mg, potassium: 39mg, fiber: 1g, sugar: 1g, vitamin a: 126IU, vitamin c: 4mg, calcium: 45mg, iron: 1mg
Frequently Asked Questions:
Can I use a different type of cheese in the filling?
Yes, you can experiment with different cheeses to suit your taste.
While the recipe calls for Muenster and Oaxaca cheeses, you can try substitutes like cheddar, Monterey Jack, or even mozzarella.
What can I use as a substitute for lard in the empanada dough?
If you prefer not to use lard, you can substitute it with vegetable shortening or butter.
This can alter the flavor slightly but will still result in a tasty dough.
Can I make the empanada dough in advance and refrigerate it?
Yes, you can prepare the empanada dough in advance and store it in the refrigerator for a few hours or overnight.
Just make sure it’s well-wrapped in plastic wrap to prevent drying out.
Do I need to use beer in the empanada dough?
The beer in the dough adds flavor and helps create a tender texture.
If you prefer not to use beer, you can substitute it with an equal amount of water or milk.
Can I freeze these empanadas for later use?
Yes, you can freeze the unbaked empanadas for later use.
After assembling, place them on a baking sheet in a single layer and freeze until solid.
Then, transfer them to a freezer bag or airtight container.
When ready to bake, no need to thaw; just add a few extra minutes to the baking time, if necessary.
Can I make the empanada dough without beer?
Yes, you can substitute the beer in the empanada dough with water if you prefer not to use alcohol in your cooking.
The beer adds flavor and moisture to the dough, but water will work as a suitable replacement.
What can I serve with these empanadas?
Green Chile and Cheese Empanadas are delicious on their own, but you can serve them with various condiments or sides.
Options include salsa, guacamole, sour cream, or a fresh salad for a well-rounded meal.
Can I prepare the empanadas in advance and bake them later?
Yes, you can assemble the empanadas in advance and refrigerate them until you’re ready to bake.
This can be convenient if you want to prepare them ahead of time for a party or gathering.
What’s the best way to store leftover empanadas?
If you have leftover empanadas, store them in an airtight container in the refrigerator.
To reheat, you can use an oven or toaster oven to crisp them up again, or microwave them briefly for a quick snack.