| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 13g | 30g |
| sugars | fibre | protein | salt |
| 1g | 2g | 7g | 0.9g |
When I first encountered Chaya and Cheese Empanadas, I was instantly transported back to the kitchens of my childhood in Texas. This recipe not only reminds me of my roots but also brings a delightful modern twist to traditional Southern flavors that I love. Infusing the rich and slightly nutty flavor of chaya leaves with the creamy goodness of cheese creates a harmonious blend that is both comforting and exciting to the palate.
Introducing a Nutrient-Dense Delight
One of the reasons I love Chaya and Cheese Empanadas is because they are packed with nutrients, thanks to the inclusion of chaya leaves. Often referred to as tree spinach, chaya is a powerhouse of vitamins and minerals. It’s rich in protein, calcium, iron, and powerful antioxidants, which makes these empanadas not just delicious, but incredibly good for you. Incorporating chaya into your diet can benefit your immune system and promote overall health.
A Versatile Dish for Any Occasion
These empanadas seamlessly fit into various meal settings. They can be served as a hearty appetizer, a satisfying snack, or even a main course when paired with a fresh salad or a bowl of soup. If you’re looking to broaden your cooking repertoire, you might find that these empanadas remind you of other stuffed pastry delights such as samosas or pierogies. Their versatility makes them a go-to recipe for busy school nights or weekend gatherings.
Additionally, the crispy exterior paired with the gooey cheese filling is bound to be a hit among kids and adults alike. My grade school students often ask for recipe tips, and I find this one to be a fantastic and healthy option that doesn’t compromise on taste. When served with a side of salsa or your favorite dipping sauce, these empanadas become a celebration of flavors and textures.
Another aspect that endears this recipe to me is its adaptability. Whether you prefer the crumbly texture of queso fresco or the stringy melt of mozzarella, you can easily adjust the type of cheese to suit your personal preference. Furthermore, if you’re a fan of Tex-Mex cuisine, you’ll appreciate how these empanadas offer a slight nod to traditional dishes like tamales and quesadillas.
So, give Chaya and Cheese Empanadas a try, and you’ll find yourself coming back to this recipe time and time again. Whether it’s the health benefits of chaya, the creamy cheese filling, or the delightfully crunchy golden-brown exterior, there’s something genuinely special about these empanadas that makes them an evergreen favorite in my kitchen.
What You’ll Need
- 2 cups of fresh chaya leaves, chopped
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 cup of unsalted butter, cold and diced
- 1/4 cup of cold water
- 1 cup of crumbled queso fresco or grated mozzarella cheese
- 1 egg, beaten (for egg wash)
- Vegetable oil (for frying)
- Optional: Salsa or dipping sauce of your choice
Method
Step One: Prepare the Dough
In a large bowl, combine the all-purpose flour, salt, and baking powder. Add the cold, diced butter to the flour mixture, and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step Two: Prepare the Filling
While the dough is chilling, bring a pot of salted water to a boil. Add the chopped chaya leaves and blanch for about 2 minutes until they are bright green and tender. Drain and rinse with cold water to stop the cooking process. Squeeze out any excess water from the chaya leaves and set aside. In a mixing bowl, combine the blanched chaya leaves with the crumbled queso fresco or grated mozzarella cheese.
Step Three: Assemble the Empanadas
Preheat your frying oil to 350°F (175°C) in a deep skillet or an electric fryer. Remove the dough from the refrigerator and divide it into small portions. Roll each portion into a ball and then flatten it into a disk on a floured surface. Place a spoonful of the chaya and cheese filling in the center of each dough disk. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges and ensure they are sealed well. Brush the tops of the empanadas with the beaten egg for a golden finish.
Step Four: Fry the Empanadas
Carefully place the empanadas into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the fried empanadas to a plate lined with paper towels to drain any excess oil.
Step Five: Serve and Enjoy
Serve the Chaya and Cheese Empanadas warm, with salsa or a dipping sauce of your choice on the side. Enjoy as a snack, appetizer, or part of a meal!
