These empanadas have all the flavors of Jalapeno poppers but without the bacon. However, if you wanted to use bacon you could opt for tofu bacon to keep them vegetarian or go with traditional bacon.
8ouncescream cheese, at room temperature [See Note]
1cupMonterey jack cheese, shredded [See Note]
6jalapenos, charred, peeled, stemmed, seeded and diced [See notes]
10empanada wrapper, 1 package frozen empanada wrapper(10), or phylo dough
1large egg, beaten
1/2tspsmoked paprika
1/2tspgarlic powder
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
1tbspfresh cilantro, chopped
Instructions
Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
In a medium bowl, combine the cream cheese, jalapenos, and seasonings until well incorporated.
If using Phylo dough: Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. If using Empanada discs:Prepare the discs by separating them and laying them out the empanada discs on the cooking tray.
Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half-moon. Crimp the edges with a fork.
Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.
Notes
Increase the spiciness by leaving in the seeds, or add a habanero pepper to the mix.Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.