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!
Why You’ll Love This Recipe:
People will love this Green Chile and Cheese Empanadas recipe because it combines the irresistible flavors of roasted Hatch chiles and melted cheese wrapped in a perfectly flaky, golden dough.
The filling is rich and creamy, with just the right amount of heat from the chiles and optional jalapeños, making each bite bursting with flavor.
The dough, made with lard and dark beer, gives a tender yet crisp texture that perfectly complements the savory filling.
Plus, the empanadas are baked, making them a lighter option that still satisfies your cravings for comfort food.
They’re perfect for gatherings, snacks, or just a tasty treat any time of day!
Key Ingredients:
Hatch or Anaheim chiles for a smoky, mild heat.
Muenster and Oaxaca cheese for a creamy, melty filling.
Lard in the empanada dough for a flaky texture.
Dark beer to help bind and soften the dough.
Garlic and onion to add savory depth to the filling.
Jalapeño peppers (optional) for extra spice.
Egg white for a glossy glaze on the empanadas.
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