Jalapeno Popper Empanadas are a delightful twist on two beloved classics: the spicy, cheesy bite of jalapeno poppers and the comforting, handheld goodness of empanadas. Growing up in the Midwest, I remember family gatherings full of laughter, hearty food, and a hint of spice from our beloved pepper dishes. These empanadas bring back those cherished memories but with a healthy, low-carb twist using ground chicken as the wrapper. They're perfect for anyone looking to indulge without the guilt!
These Low Carb Jalapeno Popper Empanadas pair wonderfully with a fresh, crisp salad or steamed vegetables to keep your meal light and balanced. You might also enjoy them with a side of guacamole or a cooling cucumber-yogurt dip. And of course, no Midwestern meal is complete without a tall glass of iced tea or lemonade.
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Low Carb Jalapeno Popper "Empanadas"
Servings: 4
Ingredients
1 pound ground chicken
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
Salt and pepper to taste
2 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapenos, finely diced
1 tablespoon olive oil for cooking
Grated Parmesan for coating
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
Salt and pepper to taste
2 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapenos, finely diced
1 tablespoon olive oil for cooking
Grated Parmesan for coating
Directions
1. In a bowl, mix the ground chicken with garlic powder, onion powder, chili powder, salt, and pepper until well combined.
2. Divide the seasoned ground chicken into 8 equal portions. Flatten each portion into a thin circle, forming the 'wrapper' for the empanadas.
3. In another bowl, combine the softened cream cheese, shredded cheddar cheese, and diced jalapenos.
4. Place a spoonful of the cheese-jalapeno mixture in the center of each chicken wrapper.
5. Carefully fold the chicken wrapper over the filling, sealing the edges by pressing them together. You can use a fork to crimp the edges for a classic empanada look or leave it to look more like a ball. Cover the chicken in grated Parmesan.
6. Heat the olive oil in a skillet over medium heat.
7. Cook the empanadas in the skillet for about 4-5 minutes on each side, or until the chicken is fully cooked and golden brown.
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8. Remove from the skillet and let cool slightly before serving.
Variations & Tips
Feel free to get creative with the filling! You can add cooked bacon bits for an extra smoky flavor or substitute the cheddar for pepper jack cheese if you like an additional kick. For a milder version, use bell peppers instead of jalapenos. You can also bake the empanadas in a preheated 375°F oven for about 20 minutes for a less greasy alternative. Enjoy experimenting and making this recipe your own!