Hatch Green Chile and Cheese Empanadas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hatch green chile and cheese empanadas feature a tender beer dough crust filled with roasted chiles and melty cheese. These spicy, cheesy handheld pastries are perfect for appetizers or snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3 1/3 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup lard ((or shortening/butter))
- 1 egg
- ½ cup dark beer ((or broth/sparkling water))
- 10 Hatch or Anaheim chiles (roasted, peeled, and chopped)
- 2 tablespoons olive oil
- 2/3 onion (chopped)
- 2 cloves garlic (chopped)
- 1 tablespoon flour
- 1 to 2 jalapeño peppers (roasted and chopped (optional))
- 1/3 cup milk
- 1 cup shredded muenster cheese
- ½ cup shredded Oaxaca cheese ((or Monterey Jack))
- Egg white
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 195mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 83mg
- Calcium
- 61mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.