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Recipe courtesy of Tropical Smokehouse
Recipe courtesy of Tropical Smokehouse
Episode:
Sandwiches, Sausage & Sweet Snacks
Smoked Brisket and Queso Empanadas
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- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 55 min
- Yield: 8 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1360
- Total Fat
- 80 g
- Saturated Fat
- 13 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 37 g
- Cholesterol
- 71 mg
- Sodium
- 1686 mg
- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 55 min
- Yield: 8 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1360
- Total Fat
- 80 g
- Saturated Fat
- 13 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 37 g
- Cholesterol
- 71 mg
- Sodium
- 1686 mg
Ingredients
Empanada Filling:
Empanadas:
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Directions
Special equipment:
a deep-fry thermometer- For the filling: Preheat the oven to 400 degrees F.
- Spread the diced sweet potatoes on a foil-lined rimmed baking sheet and roast until tender and lightly caramelized, about 25 minutes. Cool slightly.
- Warm the queso cheese sauce and white Cheddar sauce together in a large bowl until loose and pourable. Add the brisket, sweet potatoes, pimientos, scallions and hot chile sauce. Fold gently until just combined, being careful not to break up the brisket or sweet potatoes.
- For the empanadas: Place a portion of filling in the center of each empanada dough disc. Fold into a half-moon and crimp firmly to seal.
- Heat 2 inches of vegetable oil in a heavy pot to 350 degrees F.
- Fry one empanada to test the seal and seasoning, 2 to 3 minutes per side. Fry the remaining empanadas until golden brown and crisp, 2 to 3 minutes per side. Drain briefly and serve hot.
Cook’s Note
Empanadas may be assembled ahead and frozen in a single layer. Thaw completely before frying to prevent seams from opening during cooking.
