This Chili Empanadas recipe shows how to use leftover chili to make delicious chili & cheese empanadas. Great for game day or as a snack or appetizer. Keto & low carb option.
How to Make Chili Cheese Empanadas
The other day I made a batch of Over the Top Chili (by the way, delicious and definitely give it a try if you haven’t!) and had leftovers so I decided to whip up a batch of chili cheese empanadas.
It might not seem like a very standard combo but it sounded good so I figured why not? I like chili, I like cheese and I like empanadas. The long and short of it is that these empanadas turned out delicious and are a fun and new way to use up chili leftovers (if you have any!)
How to Fold, Seal and Crimp Empanadas
In this video, you can see the way I fold, seal and then crimp the empanadas.
And then you will end up with something like this:
How to Make Chili Empanadas Keto and Low Carb Friendly
As you can see in the photos, I used standard empanada dough for these empanadas. But I also frequently eat Keto empanadas and love them! So I wanted to make sure I gave an option for those that might eat low carb or keto.
More Recipes Like This
If you like empanadas, check out these other flavors:
And another recipe for what to do with chili leftovers:
Chili Cheese Fries (Keto)
How to Make Chili & Cheese Empanadas using leftover chili with a keto and low carb empanada option.
10 empanada shells (I used pre-made frozen) (you can also use keto dough)
3 cups leftover chili
1 cup shredded cheddar cheese
avocado oil or other high heat cooking oil
Lay out empanada shells. Put two big spoonfuls of chili on one side of the empanada dough (it should cover about half of the empanada dough, leaving a little border on the edge). Top with a pinch shredded cheddar cheese.
Fold over the other side of the empanada dough and squeeze the sides together. Then crimp the edge. To do this, start at one corner of the empanada and start folding in, like a triangle. Think of it as many triangles together down the edge of the empanada. (See the video for demonstration).
In a pan, add 1/2″ of avocado oil until it’s hot. (You can test this by dipping an edge of an empanada, if it sizzles, you’re good).
Add the empanadas to the hot oil and fry about 3 minutes per side, until golden brown and crispy. You can do this in batches so they’re easier to work with.
Put the empanadas on a paper towel lined plate to drain excess grease.
Serve warm with your favorite toppings like salsa, sour cream, avocado, cilantro, etc.
If you want to make these empanadas keto or low carb friendly, use the dough here instead of traditional dough.
Keywords: empanadas, leftover chili recipe, how to make empanadas