Okay, Let’s Talk Queso Fundido Con Chorizo Empanadas
So, the first time I made these Queso Fundido Con Chorizo Empanadas (phew, that’s a mouthful), I was honestly just looking to use up a leftover chunk of Chihuahua cheese… and some chorizo I’d defrosted but forgotten why. My younger brother wandered into the kitchen, sniffed the air, and said, “Is this real dinner or just another weird experiment?” (He ate five, by the way.) If you need an excuse to melt a ton of cheese and basically stuff it in a crispy shell—well, these are your ticket.
Why You’ll Love This? Well…
I pull these out whenever I want to wow my friends, especially the ones who say, “Uhh, empanadas sound hard.” (They aren’t. Or at least, I don’t think they are after burning <only> one batch.) My family goes slightly bonkers for these—maybe it’s the combo of spicy chorizo and gooey cheese, or maybe they just like things you can eat with your hands. Bonus: they’re way less messy than a full-on queso fundido (which, let’s be honest, is basically just a vehicle for bread).
Ingredients? Let’s Keep It Real
- Empanada dough — I use those Goya discos when I’m short on time (honestly, homemade is fun but store-bought works fine, no shade). If you’re in a pinch, even pie dough kinda works—though the texture’s not quite right.
- Chorizo — About 250g. Can be pork or beef chorizo; my grandma swears by Cacique, but pretty much any fresh (not dried) version will do.
- Queso Chihuahua or Oaxaca — Roughly 1 1/2 cups, shredded. Mozzarella is an okay sub, but it’s not the same… unless you live in a dairy desert, then by all means.
- Onion, small, finely chopped (red or white—honestly, can’t tell the difference at this point).
- Optional extras: A handful of chopped poblano pepper or a pinch of smoked paprika, if you want to play up the smoky edge. Jalapeños if you’re spicy like that.
- 1 egg, lightly beaten (for brushing the tops—makes ’em all shiny and pretty)
- Salt and black pepper, to taste. (Or not. Chorizo is salty enough sometimes.)
The Directions—And a Little Bit of Me Rambling
- Start by cooking that chorizo. Toss it into a skillet over medium heat, break it up with a spatula. You want it browned and crumbly, which takes… maybe 7 minutes? Drain the extra grease off (unless you believe in flavor above all, then just leave some in)
- Add the chopped onion (and peppers, if you’re feeling wild). Cook until soft—like, slightly see-through.
- Turn off the heat and let it cool for a minute; this is where I always sneak a taste and then have to remind myself not to eat the whole thing. Mix in the cheese while it’s still warm so it goes all stringy—seriously satisfying.
- Get out your dough rounds. Plop a heaping tablespoon of filling in the center of each—don’t be stingy, but leave enough room around the edge or you’ll have a cheese volcano incident. (Ask me how I know…)
- Brush a smidge of water around the edges, fold the dough over, press to seal. Use a fork to crimp if you’re feeling fancy. If one splits open, hey, ugly empanadas taste just as good.
- Arrange on a parchment-lined baking sheet. Brush with that beaten egg for shininess. I sprinkle a little flaky salt on top, but that’s just me.
- Bake at 400°F (200°C) for 20 to 25 mins, until golden brown and sort of bubbling at the seams. I usually check at 18 min mark, just because my oven and I have trust issues.
Notes From My Many Attempts
- If your dough keeps tearing, maybe chill it for a few minutes—room temp makes it sticky. Actually, I find it works better if I let the filling cool almost completely before assembling.
- Don’t freak out if the filling leaks out… everyone likes the crispy cheese bits on the baking tray anyway.
- I once added too much cheese (yes, it’s possible!) and it basically became soup, so go easy.
Some Variations (And My Flop)
- I’ve swapped out the chorizo for spiced shredded chicken—still tasty, just not as punchy. Not sure I’d do it again.
- Jack cheese works if that’s what you’ve got lying around. Goat cheese? Once tried it, did NOT love it. Learned my lesson there!
- Add a spoonful of black beans for a slightly earthy bite—my cousin claims it makes them healthier (maybe?).
What You Need to Make These (But Honestly…)
- Baking sheet—though my aunt swears she once used a cast iron pan and they came out fine.
- A pastry brush is nice for the egg wash, but I’ve used clean fingers and even a bit of folded up paper towel. No one’s judging.
- Knife or pizza cutter for trimming things. Or just squish with your hands—it’s rustic!
How Long Do They Last? Uh…
You can store leftovers for 2–3 days in the fridge. I think they taste better the next morning, but honestly, in my house they barely last long enough to cool.
To reheat: 8 min in a toaster oven does the trick. Or the microwave if you’re feeling reckless, but you’ll lose the crispy goodness.
How Do I Like to Serve Them?
So here’s my go-to: a little salsa verde on the side (I buy the Herdez stuff; maybe one day I’ll make my own) and a squirt of lime juice. Add a simple salad and maybe a cold beer and it’s suddenly a tiny party, even if it’s just you and a half-empty bag of chips.
The Little Things I’ve Learned (Pro Tips, I Guess)
- One time I tried to rush the sealing step and seven of them burst open. So… don’t cut corners.
- If your oven is sketchy (like mine?), rotate the baking sheet halfway through—it’s the difference between nicely golden and “why does only the back row look cooked?”
- I probably should sift my cheese so it’s evenly spread, but honestly, clumps just mean surprise cheese pockets.
Questions I’ve Actually Gotten (With My Real Answers)
- Can I freeze these? Sure! Freeze before baking. Bake straight from frozen, just add ~5 min extra. They’ll still be fab.
- Do I need to cook the chorizo first? Absolutely. Otherwise, you’ll get weird chewy bits. Trust me, I once tried to skip that step. Big mistake.
- Are these really spicy? Depends on your chorizo and how many peppers you toss in. Mine are usually medium, unless I go wild with jalapeños.
- What drink goes well here? I’m all about a michelada or even a Mexican Coke if you’re feeling nostalgic. Find some nice drink pairings over at Mexico In My Kitchen, they know what’s up.
- Where can I get the dough discs? Most supermarkets have ’em in the freezer section, or Goya’s website is a lifesaver.
And oh, if you’re the kind who likes big cheesy bakes… check out this over-the-top queso fundido guide for some more melty inspo. Sometimes you just gotta double down on cheese, right?
If you try these, send me a picture—or at least let me know if you managed not to eat all the filling before it reached the oven. You’d be in good company if you didn’t.
Ingredients
- 1 pound Mexican chorizo, casings removed
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup diced white onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 1 (14-ounce) package empanada dough discs (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
- Vegetable oil, for frying or brushing
Instructions
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1Preheat the oven to 400°F (200°C) or heat oil in a deep skillet to 350°F (175°C) for frying.
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2In a skillet over medium heat, cook the Mexican chorizo until browned and crumbly, about 8-10 minutes. Drain excess fat.
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3Add diced onion and jalapeño to the skillet and sauté with chorizo for 2-3 minutes until softened. Remove from heat and stir in shredded cheese and chopped cilantro.
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4Place a spoonful of the chorizo-cheese mixture onto each empanada dough disc. Fold over to seal and crimp the edges with a fork. Brush with beaten egg if baking.
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5Bake empanadas for 20-25 minutes until golden brown, or fry in hot oil for 3-4 minutes per side until crispy and golden.
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6Cool slightly before serving. Garnish with extra cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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