Queso Fundido Con Chorizo Empanadas
06/01/2026
Cheese
Butter
If you’ve ever dreamed of wrapping the gooey, spicy goodness of queso fundido into a perfectly golden pastry pocket—this recipe is your dream come true. These queso fundido con chorizo empanadas bring together smoky roasted poblanos, savory chorizo, and a blend of rich, melty Oaxaca and Chihuahua cheeses, all sealed inside a crispy empanada shell. Whether you bake them for a lighter crunch or fry them for a classic indulgent bite, these chorizo empanadas make the ultimate appetizer, game-day snack, or party pleaser.
Ready in under an hour and bursting with bold, authentic flavors, these cheesy empanadas deliver comfort and fiesta in every bite!
How To Make Queso Fundido Empanadas
To make these cheesy, chorizo-packed empanadas, start by roasting and peeling poblano peppers, then chop them into small pieces. In a skillet, sauté onion in butter until soft, add chorizo, and cook until browned. Stir in the roasted poblanos, let the mixture cool slightly, and then fold in shredded Oaxaca and Chihuahua cheeses. Place a spoonful of the filling in the center of each empanada dough disc, fold and seal the edges, and brush with egg wash. Bake at 375°F for 20–25 minutes until golden, or fry at 350°F for about 3–4 minutes per side for a crispy finish.
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Ingredients:
For the Filling
- 2 Medium Poblano Pepper
- 1 Tablespoon Butter
- 1/2 Small White Onion , finely diced
- 1/2 Pound Mexican Chorizo , casings removed
- 1 Cup Oaxaca cheese , shredded
- 1 Cup Chihuahua cheese , shredded
- Salt , to taste
- Pepper , to taste
For the Empanadas:
- 12 Empanada Wrappers , store-bought or homemade
- 1 Egg
- Canola Oil , optional, to fry empanadas
Directions:
For the Filling
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Roast poblanos directly over an open flame or under a broiler until charred. Place in a bowl covered with plastic wrap for 10 minutes, then peel, deseed, and chop.
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In a skillet, melt butter over medium heat. Sauté the onion until translucent. Add chorizo and cook through, breaking it up. Add chopped poblanos and cook 2 more minutes. Let cool slightly.
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Mix the shredded Oaxaca and Chihuahua cheeses into the cooled chorizo mixture. Season lightly with salt and pepper if needed.
Assemble & Cook
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Place 2 tbsp of filling in the center of each dough disc. Fold and seal edges with a fork. Brush with egg wash.
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Bake or Fry: To bake, preheat oven to 375°F and bake for 20–25 minutes or until golden. To fry, heat oil to 350°F and fry for 3–4 minutes per side, until crispy and golden.
