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Bacon jalapeño cream cheese empanadas
4.9 from 99 votes

Bacon jalapeño cream cheese empanadas

Bacon jalapeño cream cheese empanadas blend crispy bacon, spicy jalapeños, and smooth cream cheese wrapped in empanada dough and baked until golden. The filling balances smoky, creamy, and spicy flavors, while the baked dough provides a flaky, golden exterior. These empanadas offer a hand-held snack or appetizer with a satisfying savory and spicy profile.

Prep Time
30 mins
Cook Time
25 mins
Additional Time
1 hr
Servings: 15 empanadas
Course: Appetizer, Snacks
Cuisine: South American, American

Ingredients

For the bacon jalapeño cream cheese empanada filling:
  • 1 lb Bacon 450 grams, cut into medium sized pieces
  • 4 jalapeños deveined and diced for a less spicy version or sliced with the seeds for the spicier version
  • 8 ounces cream cheese can also use goat cheese
For the empanada assembly:
  • empanada dough discs from homemade dough or store bought discs, approximately 15, for baking or frying
  • 1 egg lightly whisked to use as egg wash
Suggested dipping sauce:
  • avocado spicy sauce
  • cilantro spicy sauce

Instructions

    Cup of Yum
  1. Cook the bacon until golden and crispy, drain the grease and let the crispy bacon pieces cool down completely.
  2. To assemble the empanadas place a spoonful of the cream cheese in the center of the empanada disc. Add a generous amount of a bacon and diced or sliced jalapeños based on the amount you prefer (I can my brother going nuts here).
  3. To close and seal the empanadas, fold the discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
  4. For best results, chill the empanadas for at least an hour, this will help them seal better.
  5. Pre-heat the oven to 400 F.
  6. Brush the empanadas with the egg wash right before baking to give them a nice golden glow.
  7. Bake the empanadas for 20-25 minutes or until golden.
  8. Serve warm with avocado sauce.

Notes

  • Frying the empanadas requires enough hot oil to submerge at least half their height; watch closely and remove immediately if they start popping or opening.
  • Drain fried empanadas on paper towels before serving to remove excess oil.
  • Chilling the empanadas for an hour before baking helps seals hold better.
  • Prepare a cilantro and avocado dipping sauce to complement the spicy filling for serving.