Empanadas are the perfect pocket meal. Imagine your favorite meat, veggie, or cheese filing combination folded between a flaky and crispy dough. You can literally fill them however you’d like but of course I am totally recommending you try this recipe. These are filled with mixed veggies cooked Fajita style and lots of pepper jack cheese. A bomb combination!
So what are Fajita style veggies? For me it’s a rainbow of peppers and onions seasoned with bold Mexican flavors. I used Old El Paso taco seasoning mix and added mushrooms to the mixture of veggies to make the filling heartier.
When I make empanadas I like to do a big batch because they are life savers. If filled with great ingredients, they work as a quick or on the go breakfast, lunch, or dinner. Once you make them, but before frying them, they can go in the freezer and be stored for months. If you rather avoid eating fried food, these can go in the oven too. For breakfast I would add scrambled eggs to this same recipe, or if you would like something more filling for lunch and dinner you can add meat too. As you can see there’s no way to go wrong.
I got to say these veggies turned out tasting sooo good!
- 1 red bell pepper, small diced
- 1 yellow bell pepper, small diced
- 1 orange bell pepper, small diced
- 1 green bell pepper, small diced
- 1 small onion, small diced
- 1 cup white mushrooms, sliced
- 1 tablespoon olive oil
- 1 package Old El Paso Original Taco Seasoning Mix
- 1 cup pepper jack cheese, grated
- 10 store-bought empanada discs
- Oil for frying
- In a skillet sauté the peppers, onion, and mushrooms with olive oil.
- Season the veggies with the Old El Paso taco seasoning mix.
- Cook for about 5 to 10 minutes until the veggies are tender and fragrant, or until your desired dones.
- Place the empanada discs flat and add about 1 tablespoon of the cookies veggies to cover one half of the empanada disc.
- Cover the veggies with cheese.
- Fold the empanada disc to cover the filled half.
- Seal the empanada pressing with your fingers and then use a fork to seal once more and add a decorative touch to the edge.
- Fry the empanadas on very hot oil for 1-2 minutes until golden brown and crispy.
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