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Queso Fundido Con Chorizo Empanadas Recipe

Queso Fundido Con Chorizo Empanadas Recipe
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★★★★★

4.7 from 23 reviews

Queso Fundido Con Chorizo Empanadas are a savory Mexican-inspired treat featuring a rich and spicy filling of roasted poblano peppers, Mexican chorizo, and melted Oaxaca and Chihuahua cheeses, all encased in crispy empanada dough. These empanadas can be baked for a healthier option or fried for an extra crispy indulgence, making them perfect as an appetizer, snack, or main dish.

Ingredients

Scale

For the Filling

  • 2 medium poblano peppers
  • 1 tablespoon butter
  • 1/2 small white onion, finely diced
  • 1/2 pound Mexican chorizo, casings removed
  • 1 cup Oaxaca cheese, shredded
  • 1 cup Chihuahua cheese, shredded
  • Salt, to taste
  • Pepper, to taste

For the Empanadas

  • 12 empanada wrappers, store-bought or homemade
  • 1 egg (beaten, for egg wash)
  • Canola oil, optional, for frying

Instructions

  1. Roast Poblanos: Roast the poblanos directly over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover tightly with plastic wrap for about 10 minutes to steam. Peel off the charred skins, remove the seeds, and chop the peppers finely.
  2. Prepare Filling: In a medium skillet, melt butter over medium heat. Add the finely diced onion and sauté until translucent and soft. Crumble and add the Mexican chorizo to the skillet and cook thoroughly, stirring to break up any large pieces. Add the chopped roasted poblanos and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool slightly.
  3. Mix Cheeses: Stir the shredded Oaxaca and Chihuahua cheeses into the cooled chorizo and poblano mixture. Season with salt and pepper to taste, mixing evenly to combine all flavors well.
  4. Assemble Empanadas: Lay out the empanada wrappers on a clean surface. Place about 2 tablespoons of the chorizo and cheese filling in the center of each wrapper. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp and secure the edges. Brush the tops of each empanada with the beaten egg wash to help achieve a golden finish when cooked.
  5. Cook Empanadas: Choose your cooking method: For baking, preheat the oven to 375°F (190°C) and bake the empanadas on a lined baking sheet for 20–25 minutes or until golden brown and crisp. For frying, heat canola oil in a deep skillet to 350°F (175°C) and fry each empanada for 3–4 minutes per side until they are crispy and golden. Transfer to a paper towel-lined plate to drain excess oil if fried.

Notes

  • Roasting the poblanos adds a smoky depth of flavor; you can skip roasting for a milder taste but it won’t have the same complexity.
  • Homemade empanada dough can be used instead of store-bought for a more authentic touch.
  • Adjust the seasoning carefully as chorizo is naturally quite flavorful and salty.
  • For a crispy finish without frying, baking with an egg wash is preferred.
  • Serve these empanadas warm with salsa, guacamole, or sour cream for dipping.

Nutrition

Keywords: Queso fundido, chorizo empanadas, Mexican cheese empanadas, roasted poblano peppers, savory empanadas, Oaxaca cheese, Chihuahua cheese, homemade empanadas, baked empanadas, fried empanadas

Find it online: https://thehungrymason.com/queso-fundido-con-chorizo-empanadas-recipe/