Cheese, Spinach, and Bacon Empanadas

Jessica Alcántara
Jessica Alcántara
This recipe for cheese, spinach, and bacon stuffed empanadas is perfect as an appetizer or dinner. Their flavor and crispy texture will delight you. Don't miss trying them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
  • 6 slices bacon 6 slices bacon
  • 1/4 cups onion, finely chopped 1/4 cups onion, finely chopped
  • 2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
  • 2 cups spinach, cooked and drained
  • 1/4 cups corn kernels
  • 1 cup cheddar cheese, grated 1 cup cheddar cheese, grated
  • 1 teaspoon chile flakes
  • 1 egg, beaten 1 egg, beaten
Preparation
1h
45 mins
Low
  • Cook the bacon in a medium skillet over medium heat for 3 minutes. Add the onion and garlic. Cook and stir for 4 minutes or until the bacon is crispy; drain. Add the spinach and corn; let cool. Add the cheese and chili and stir.
  • Preheat the oven to 180°C. Place about 1 tablespoon of the spinach mixture in the center of each disc. Brush the edges with half of the beaten egg. Fold the discs in half to cover the filling; gently press the top to remove air pockets. Press the edges to seal the empanadas. Place them on a baking sheet lined with parchment paper; brush the empanadas with the remaining beaten egg.
  • Bake the empanadas for 15 minutes or until golden. Let them cool slightly. Serve them hot with your favorite sauce as a dip.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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