Spicy Cheesy Empanadas

Welcome to the ultimate guide for crafting the most delectable **Baked Chili Cheese Empanadas** right in your own kitchen! Forget the fuss and grease of frying; these golden, flaky pastries are baked to perfection, offering a healthier yet equally satisfying alternative. Each bite delivers a burst of savory chili, rich cheese, and a tender, buttery crust – an irresistible combination that’s perfect for any occasion. Whether you’re seeking a hearty snack, an impressive appetizer for your next gathering, or a comforting main dish, these chili cheese empanadas are guaranteed to become a new family favorite.

This comprehensive recipe and guide is a sponsored post on behalf of Tony Chachere’s. As always, all opinions are 100% my own, reflecting a genuine love for their exceptional products. I extend my sincere gratitude for supporting the brands that play a vital role in making The Beach House Kitchen a thriving source of culinary inspiration.

Each box of Tony Chachere’s Chili Seasoning Mix provides versatile options, detailing two distinct chili versions to suit your preference: a robust chunky chili with beans or a classic, traditional chili. These convenient mixes are available in two fantastic flavors, Original and Mild, allowing you to customize the spice level to your liking. While Tony’s chili is undeniably fantastic enjoyed on its own as a comforting bowl of warmth, why limit its potential? I saw an opportunity to take this already delicious foundation and transform it into something truly special. Thus, the idea for these irresistible **Chili Cheese Empanadas** was born!

The Easiest, Most Delicious Baked Chili Cheese Empanadas You’ll Ever Make

My goal was to create a recipe that was both incredibly flavorful and remarkably simple, ensuring that anyone, regardless of their cooking expertise, could achieve outstanding results. To achieve this, I opted for Tony Chachere’s Original Chili Seasoning Mix, enriching it with the classic additions of melty cheese and tender beans. The true convenience factor comes from using readily available frozen empanada dough discs, which can be found in the international or frozen food section of most local markets. This combination results in a chili cheese empanada that is practically effortless to prepare and utterly delicious to devour. For those who prefer a gentler heat, Tony’s Mild Chili Seasoning Mix is an excellent alternative that still delivers on that signature Creole flavor. These versatile pastries can be enjoyed as your main course, a satisfying snack, or a crowd-pleasing appetizer. They are truly perfect for a cozy family dinner, a lively game day feast, or any occasion where comforting, flavorful food is desired.

Essential Ingredients for Flavorful Chili Cheese Empanadas

Gathering your ingredients is the first step to creating these delightful baked empanadas. Here’s what you’ll need for a batch that yields approximately 22 individual pastries:

• 1 lb. ground beef (lean or regular, based on preference)
• 1/2 cup finely chopped yellow onion
• 1 box Tony Chachere’s Chili Seasoning Mix – Original or Mild (you’ll use about 1/2 cup of the seasoning from the packet)
• 8 oz. tomato sauce (for a rich chili base)
• 1/2 cup water
• 1/2 cup cooked pinto beans (canned and drained, or freshly cooked)
• 1 1/2 cups cheddar jack cheese, freshly shredded (or your favorite melty cheese blend)
• 22 frozen empanada dough discs for baking, thawed
• 1 large egg, plus 1 Tbsp. water (for the essential egg wash)

The preparation process for these **homemade chili cheese empanadas** is straightforward and enjoyable. You’ll begin by browning your ground beef alongside the aromatic yellow onions in a deep skillet. This initial step builds a flavorful foundation for your chili. Once the meat is no longer pink and the onions have softened to a translucent state, you’ll drain any excess fat to ensure your filling isn’t greasy. Next, you’ll incorporate a portion of the star seasoning mix from Tony Chachere’s, along with the tomato sauce and water, bringing the mixture to a gentle simmer. This allows the flavors to meld beautifully. Finally, the pinto beans are stirred in and warmed through before the entire mixture is removed from the heat and allowed to cool slightly. This cooling step is crucial to prevent the empanada dough from becoming soggy when filled. Once cooled, you’ll spoon this savory chili and bean mixture into thawed empanada shells, top it generously with shredded cheese, carefully crimp the edges to seal, and then bake them until they’re golden brown and wonderfully flaky. The aroma alone will have your family eagerly awaiting these delicious treats!

One of the best aspects of this **easy empanada recipe** is its efficiency. You’re looking at roughly 20 minutes of active prep time, followed by approximately 20 minutes of baking time. In less than an hour, you can create about 22 mouth-watering chili cheese empanadas, making them an ideal choice for quick weeknight dinners or preparing a larger batch for entertaining. The simplicity and speed of this recipe ensure that delicious, homemade comfort food is always within reach.

I wholeheartedly encourage you to take a moment to explore the full line of incredible products offered by Tony Chachere’s. I am confident that you will be as impressed as I am with the extensive variety, exceptional quality, and authentic flavors they bring to every dish. It’s truly an honor and a privilege to continue my partnership with Tony’s this year, and to have the opportunity to share their outstanding products with my wonderful audience. I sincerely hope that you’ll give these fantastic **baked empanadas** a try! They are a testament to how simple ingredients, combined with a touch of Louisiana magic, can create something truly unforgettable.

Please don’t hesitate to share your experience if you decide to try this recipe. Your feedback and culinary adventures are always a joy to hear about. Should you have any questions at all regarding the recipe or the process, feel free to drop a comment below. Enjoy the journey of making and savoring these delightful **Chili Cheese Empanadas**!

Chili Cheese Empanadas

Author: MaryAnn Dwyer

Yields: 22 empanadas

Print Recipe

These baked Chili Cheese Empanadas are incredibly delicious and so easy to make at home. Flaky empanada dough stuffed with savory chili and cheese and they’re baked, not fried. Enjoy as a snack, appetizer or main dish!

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

• 1 lb. ground beef
• 1/2 cup yellow onion, chopped
• 1 box Tony Chachere’s Original Flavor Chili Seasoning Mix (you will use about 1/2 cup of the seasoning mix inside the box)
• 8 oz. tomato sauce
• 1/2 cup water
• 1/2 cup pinto beans, cooked and drained
• 1 1/2 cups cheddar jack cheese, freshly shredded
• 22 frozen empanada dough discs for baking, thawed
• 1 large egg, plus 1 Tbsp. water for egg wash

Instructions

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two large baking sheets with parchment paper. Set aside.
2. In a large, deep skillet over medium-high heat, add ground beef and chopped onions. Break up the meat with a wooden spoon and cook until the meat is no longer pink and the onions are translucent. Drain any excess fat thoroughly.
3. Return the meat mixture to medium-high heat. Add the ½ cup Tony Chachere’s Original Chili Seasoning Mix, tomato sauce, and water. Bring the mixture to a boil, then reduce the heat to a simmer and continue to cook for 5 minutes, stirring frequently to prevent sticking and allow flavors to meld.
4. Stir in the pinto beans and cook for an additional 2 minutes until they are warmed through. Remove the skillet from the heat and allow the chili mixture to cool slightly. This step is important to prevent the dough from becoming soggy.
5. Place a few of the thawed empanada shells on a clean, flat surface. Spoon about two tablespoons of the cooled meat mixture into the middle of each dough round, then top with a generous sprinkle of the shredded cheese. Lightly moisten the edges of the dough round with a little water (using your finger or a small brush).
6. Carefully fold the dough in half over the filling, creating a crescent shape. Press the edges together firmly with your fingers to seal, then use a fork to crimp the edges, ensuring a secure seal and adding a decorative touch. Repeat this process with the remaining chili filling and dough rounds.
7. Arrange the assembled empanadas on the prepared baking sheets, leaving some space between each. In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Lightly brush the top of each empanada with the egg wash; this will give them a beautiful golden-brown color and a slightly crisp finish.
8. Bake for approximately 20 minutes, or until the empanadas are warmed through and their crusts are golden brown and flaky. Serve warm and enjoy!

Notes

• Feel free to use either Tony Chachere’s Original or Mild Chili Seasoning Mix based on your preferred spice level.
• You will not use the entire seasoning packet for this recipe. Store any leftover seasoning mix in an airtight container for future use in other dishes.
• Pinto beans can be omitted if you prefer, or substituted with black beans or kidney beans for a different flavor and texture.
• Frozen empanada dough discs for baking are typically found in the international or frozen food aisle of your local grocery store.

Keyword: Chili, Ground beef, Tony Chachere’s

Cuisine: Cajun, Creole, Spanish

Course: Appetizer, Main Dish, Snack

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