Spicy Elimination Empanadas
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Why I Love This Recipe
Episode 27 had us PRESSED! Those fan-voted dumpings were absolutely BRUTAL—America spoke and the villa listened, even when we didn't agree with the results! Remember how shocked everyone was when their favorites got sent packing? These Spicy Elimination Empanadas are as bold as viewer choices and twice as controversial—filled with smoky chipotle beef that packs a punch, served with cooling avocado crema because sometimes we need to cool down after heated decisions! Perfect handheld bites for when you need to vent about who deserved to stay while stress-eating at your watch party!
This fan-made tribute uses islander photos with love, not ownership – because in the villa of creativity, we're all just grafting together!
Ingredients You'll Need
½ lb ground beef
1 onion, diced
1 garlic clove, minced
1 tbsp chipotle in adobo, minced
1 tsp cumin
½ cup shredded Monterey Jack cheese
8 store-bought empanada discs or pie dough cut into 5-inch circles
1 avocado, peeled and pitted
½ cup sour cream
1 tbsp lime juice
Salt, to taste
Chopped cilantro, for garnish
1 egg
1 tbsp water
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground beef with the diced onion and minced garlic for about 7 minutes until browned and fragrant.
Add the minced chipotle in adobo and cumin to the cooked beef mixture, stir to combine, and cook for an additional 2 minutes.
Remove the skillet from heat and allow the filling to cool slightly before mixing in the shredded Monterey Jack cheese.
Take one empanada disc, spoon 2 tablespoons of filling into the center, fold the disc over to form a semicircle, and crimp the edges with a fork to seal.
Place assembled empanadas on the prepared baking sheet and chill in the refrigerator for 10 minutes.
In a small bowl, beat together the egg and water to create an egg wash. Brush the empanadas with the egg wash.
Bake the empanadas in the preheated oven for 20 minutes or until golden brown and crispy.
While the empanadas are baking, prepare the avocado crema. Blend together the avocado, sour cream, lime juice, and a pinch of salt.
Once cooked, serve the empanadas warm with a dollop of the avocado crema and garnished with chopped fresh cilantro.
Pairs Well With
Pair with a zesty margarita (alcoholic) or a refreshing mango iced tea (non-alcoholic).
Questions, Comments & Reviews
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