Cheesy Jalapeño Potato Empanadas
| Prep Time: 20 min | Cook Time: 15 min |
| Servings: 8 | Skill Level: easy |
Looking for a way to use holiday leftovers or for a quick & easy recipe with pre-bought rotisserie chicken? These family favorites use Specialties Garlic & Jalapeno stuffed Specialties for just the right amount of heat. You can make your own empanada dough or buy pre-made.
Recipe and image by Chef Joe Sasto
Ingredients
- 2 boiled potatoes (or 1 cup leftover mashed potatoes)
- 1 cup shredded mozzarella cheese
- 2 scallions, finely chopped
- 3 tbsp butter
- 2 tbsp sour cream
- 1 jar Pearls Specialties jalapeño and garlic stuffed olives, finely chopped
- 1/2 cup leftover shredded turkey or rotisserie chicken (optional)
- Salt and pepper to taste
Cooking Instructions
- Prepare the Potatoes:
- If using boiled potatoes, mash them in a large mixing bowl with the butter and sour cream until smooth. If using leftover mashed potatoes, warm them slightly for easier mixing.
- Add Flavorings:
- Mix in the shredded mozzarella, scallions, and chopped jalapeño-garlic stuffed Pearls Olives.
- Incorporate the Turkey (Optional):
- Fold in the shredded turkey if you’re using it. Ensure everything is evenly combined.
- Season to Taste:
- Add salt and pepper as needed. The olives and cheese add some saltiness, so adjust carefully.
- Cool the Filling:
- Let the mixture cool to room temperature before filling the empanada dough. This helps prevent the dough from getting soggy.
- Assemble Empanadas:
- Spoon the filling into your empanada discs, seal, and crimp the edges. Bake or fry as desired until golden brown. If baking brush the empanadas with an egg glaze and bake at 400F for 15 mins.
