Chicken Jalapeño Popper Empanadas
These Chicken Jalapeño Popper Empanadas are loaded with seasoned chicken thighs, smoky bacon, fresh jalapeños, cream cheese and cheddar. Everything is wrapped inside a crispy GOYA empanada disc and deep-fried until golden brown.
Prep time: 25 minutes
Cook time: 20 minutes
Oil temperature: 350–375°F
Yield: 10 empanadas
Ingredients
- 3 jalapeños, diced
- ½ pound bacon, diced
- 2 pounds boneless, skinless chicken thighs, diced
- 2 tablespoons Blazing Star BBQ All In One Seasoning
- 8 ounces cream cheese, softened
- 8 ounces shredded cheddar cheese
- 1 package GOYA empanada discs, 10 count
- Cooking oil, for deep-frying
Instructions
- Dice the bacon, chicken thighs and jalapeños into small pieces.
- Add the diced bacon to a large skillet and cook over medium heat until it begins to render and lightly crisp.
- Add the diced chicken thighs and season with 2 tablespoons of Blazing Star BBQ All In One Seasoning.
- Cook until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Add the diced jalapeños and continue cooking for a few more minutes, until slightly softened.
- Transfer the cooked mixture to a bowl and allow it to cool.
- Add the softened cream cheese and shredded cheddar to the cooled chicken mixture. Stir until everything is evenly combined.
- Place a portion of the filling in the center of each empanada disc. Avoid overfilling them.
- Fold each wrapper over the filling and press the edges closed. Crimp the edges firmly with a fork.
- Heat the cooking oil to 350–375°F.
- Carefully fry the empanadas in batches until crispy and golden brown, turning as needed for even cooking.
- Transfer the finished empanadas to a wire rack or paper towel-lined plate and allow them to cool slightly before serving.
Watch the Recipe
Why These Chicken Jalapeño Popper Empanadas Work
The creamy combination of cream cheese and cheddar balances the fresh heat from the jalapeños. Bacon adds a smoky, savory flavor, while Blazing Star BBQ All In One Seasoning brings the chicken and filling together. Frying the empanadas creates a crisp exterior that contrasts perfectly with the creamy center.
Recipe Tips
- Cut the chicken, bacon and jalapeños into small pieces so the empanadas are easy to fill.
- Let the cooked mixture cool before adding the cheeses so the filling remains thick and creamy.
- Do not overfill the wrappers or they may open while frying.
- Press out excess air before sealing each empanada.
- Keep the oil between 350°F and 375°F so the wrappers become crisp without absorbing too much oil.
- The filling may make slightly more than needed for one 10-count package of wrappers.
Frequently Asked Questions
Can I prepare these empanadas ahead of time?
Yes. Assemble and seal the empanadas, cover them and refrigerate them until you are ready to fry. For the best results, fry them within 24 hours.
Can I make these less spicy?
Yes. Remove the seeds and membranes from the jalapeños before dicing them. This preserves the fresh pepper flavor while reducing the heat.
How do I keep the empanadas from opening while frying?
Avoid overfilling them, keep the filling away from the edges and firmly crimp each wrapper with a fork. Make sure the edges are completely sealed before placing them in the oil.
How should leftover empanadas be stored?
Refrigerate leftovers in an airtight container. Reheat them in an oven or air fryer to restore their crispy texture.
Shop the Flavor
Shop Blazing Star BBQ on Amazon
More Jalapeño Recipes
