hero-mexican-recipes

Turkey and Cheese Empanadas

There’s nothing better than enjoying the flaky, golden brown outside of an empanada pastry with savory roasted turkey and rich queso inside. This easy authentic Mexican version comes from LatinoFoodie, and is simplified by using premade empanada dough. It’s a healthier and delicious alternative to the popular beef and cheese or ham and cheese empanadas.

Ingredients:

  • 2 tablespoons

    vegetable cooking oil

  • 1 cup

    diced yellow onion

  • 2 teaspoons

    minced garlic

  • 1/2 cup

    mixed frozen vegetables (corn, peas, carrots, etc.)

  • 1 pound

    cooked turkey breast, shredded

  • 1 (12-ounce) jar

    HERDEZ® Roasted Pasilla Chile Mexican Cooking 

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    ground black pepper

  • 24

    prepared empanada dough rounds, thawed

  • 6-7 ounces

    queso quesadilla (or similar melting cheese)

  • Oil for frying

Print Recipe

Serves 2 dozen empanadas

 

Directions:

  1. Heat oil over medium heat in large skillet. Add onions, coating them fully and allow to cook 3 minutes or until translucent, stirring occasionally.

  2. Add garlic, stirring frequently to prevent burning and cook about 1 minute.

  3. Add mixed vegetables, shredded turkey and HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce. Cook 5 minutes until turkey and sauce are warmed through. Season to taste with salt and pepper. Remove from heat and reserve.

  4. Lay out empanada dough rounds on baking sheets. Place small strips of cheese (about 1 1/3 ounce) off-center on empanada dough rounds.

  5. Place a tablespoon of filling on top of cheese. Dip finger in water and rub edges of empanada dough rounds (to help seal edges) before folding over.

  6. Seal empanada using fork tines to crimp edges. Tip: At this stage you can freeze empanadas for future use.

  7. Meanwhile, add vegetable oil in a medium-large pot for frying. Using a candy thermometer, heat oil to 360° to 375°F. Tip: Chilling empanadas before frying make them easier to handle and also allow them to hold shape.

  8. Fry empanadas in batches, turning occasionally until golden brown on all sides, about 1 minute.  Tip: For evenly cooked empanadas, be careful not to overcrowd the pot.

  9. Drain on paper towels and serve hot!

 

HERDEZ® Carne Asada Fiesta Giveaway – A Summer to Savor

 

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