Read reviews (6)
Rate recipe
Classic empanadas from South America are stuffed pastries of beef or chicken, usually fried. That doesn't mean "classic" never changes. Chicken goes well with black beans, corn and jalapenos in this baked version with a Southwestern spin. —Jane McMillan, Dania Beach, Florida
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 empanada with 1 tablespoon salsa equals 197 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 291 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Football Fest Empanadas in Taste of Home February/March 2012, p22
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 31, 2013 by geopchick
I cheated and made these in my pie maker (the Sunbeam appliance my husband once called the most useless appliance in the kitchen...until I made him some pies and these empanadas. mwahahaha). As we had kids over, I didn't use jalapenos and I hate cilantro, so I skipped that as well. Didn't matter! They were still very tasty. I might put a bit more cheese in next time, but will definitely make again!
Reviewed on Jan. 23, 2013 by debbieroppolo
Great recipe! I saved a little more time by using a couple pkgs. of the pre-cut wrappers by Goya. You can find these in the ethnic frozen food section of your supermarket.
Reviewed on Feb. 29, 2012 by hejt3
easy to do, i will definitely make these again. I got 12 4 1/2" empanadas out of this recipe...
Reviewed on Feb. 06, 2012 by mwilkens106
Fantastic! It was the hit of my superbowl party! Easy and quick to make. Everyone thought I spent all day on them.
Reviewed on Feb. 02, 2012 by playswithclay
Made them for dinner using a star shaped cutter and served with a salad. Easy and they tasted great! Pointed ends on a star cutter had the potential to burn, but I took them out just in time. Next time I would bake them for 10 minutes instead of 11.
Reviewed on Jan. 29, 2012 by kvchoi
these were so easy to make, ingredients were cheap, and a hit with my friends! definitely will make again.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013