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    Home » Recipes » Beef Recipes

    Quick Fried Tex-Mex Empanadas

    20 mins | Yield 5 | October 27, 2017 | Updated: March 31, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Fast little hand pies perfect for toting around the tailgate – these quick fried Tex-Mex empanadas are stuffed with Curly’s RoadTrip Eats Kansas Style Brisket Burnt Ends, cheese, and other goodness and can be ready to devour in less than 30 minutes!

    Quick Fried Tex-Mex Empanadas | Kita Roberts GirlCarnivore.com

    This Tex-mex Empanadas post is sponsored by Curly’s RoadTrip Eats – but it’s delicious and you should make it. Girls gotta pay the bills, but you’d better believe the foods still damned good.

    The weather is starting to dip, the leaves are changing colors, and buses are backing up traffic – and that all means one major thing – it’s TAILGATING SEASON!

    Promise.

    That’s right, fall football is on in full force and whether you are a die-hard fan, a college cheerleader, or a Phanatic (Philly fans got that joke), tailgating season is about more than just sitting on cold bleachers waiting for the halftime show. It’s about the pre-game anticipation, the community, and camaraderie, the fun – but most of all the portable drool-worthy eats!

    Tex-Mex Empanadas, if you serve these on a brown paper bag all your friends will want to know where you found this hole in the wall spot ;)

    Now, me, I like treating these celebrations like mini-marathons, pacing myself from nibble to nibble as I tour the eclectic offerings around the blacktop party zone. Picking up a handheld offering, biting in, savoring and moving on to sample the next. It’s a buffet of home made sweater weather perfection. And for this go around – my little quick fried Tex-Mmex empanadas are the perfect contender to the lineup.

    Whipped up in under 30 minutes, with the crunch of a real fried empanada and a savory Tex-Mex seasoned filling these may take up two spots on your to-go platter. Using Curly’s RoadTrip Eats Kansas Style Brisket Burnt Ends made this a quick and easy meal with some added in bonuses, with the corn and cheese. I also did a batch with sweet potatoes and black beans cuz I was feeling sassy. And then I went back for seconds. But no one’s judging.

    Just look at the corn and brisket packed into these babies! This is gonna be so good!

    If you are looking for more Tex-Mex goodness, you’ve come to the right place! Check these babies out!

    • Smoked Pulled Pork Stuffed Peppers
    • Copycat Chi-Chi’s Chimichangas Recipe
    • BBQ Eggs Benedict with Pulled Pork
    A pile of Empanadas is a good start. I'm gonna need more.

    If you’ve tried my Quick Fried Tex-Mex Empanadas or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Quick Fried Tex-Mex Empanadas | Kita Roberts GirlCarnivore.com
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    5 from 3 votes

    Quick Fried Tex-Mex Empanadas

    Course: Main Course
    Cuisine: Mexican
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Servings: 5 servings
    Calories: 449kcal

    Ingredients

    • Vegetable oil for frying
    • Curly’s RoadTrip Eats Kansas City Style Brisket Burnt Ends
    • ¼ frozen corn
    • ½ onion diced
    • 6 oz colby jack cheese cubed
    • 2 refrigerated pie doughs thawed and ready to use
    • Salt
    • Cilantro or Parsley for garnish

    Instructions

    • Fill a sturdy dutch oven with enough oil to fry the empanadas, leaving at least 2 inches from the rim for safety.
    • While the oil is heating, heat the Curly’s RoadTrip Eats Brisket Burnt Ends according to package and fold in the corn, onion, and cheese while hot.
    • Roll out the dough and cut into circles. Your can get 5 or 6 out of each roll, re-rolling and working the scraps into additional. Put a teaspoon of the burnt end filling into the center of each. Dip your finger into clean water, and run it along the edge of each circle, then pinch each pocket closed, folding the sides in on each other and pressing gently with your fingertips to seal completely.
    • When the oil is hot, carefully ladle 2 to 3 empanadas into the oil and fry 3 to 5 minutes. Remove with a slotted spoon and train on a wire rack over paper towels. Season with salt as they cool.
    • Garnish with freshly snipped cilantro or parsley and serve.

    Nutrition

    Nutrition Facts
    Quick Fried Tex-Mex Empanadas
    Amount Per Serving
    Calories 449 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 12g75%
    Cholesterol 32mg11%
    Sodium 484mg21%
    Potassium 125mg4%
    Carbohydrates 34g11%
    Fiber 1g4%
    Protein 12g24%
    Vitamin A 340IU7%
    Vitamin C 0.8mg1%
    Calcium 248mg25%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    See the Web Store for Quick Fried Tex Mex Empanadas

    Quick Fried Tex-Mex Empanads Recipe at GirlCarnivore.com
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. MikeW says

      October 27, 2017 at 9:27 pm

      5 stars
      That looks delicious and it is a very versatile recipe.

      Reply
    2. Jessica says

      November 16, 2017 at 12:02 pm

      5 stars
      These empanadas look fantastic! I’m sure you got immediate cheers for being so delicious. Certainly trying these this week!

      Reply

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