Keto Green Chile Brisket and Cheese Empanadas

Keto Green Chile Brisket and Cheese Empanadas

An empanada is a delicious baked or fried turnover consisting of pastry and a protein or fruit filling. These golden, crispy empanadas are packed with smoky shredded beef brisket, gooey cheese, and spicy green chiles—all wrapped in a low-carb SONORA Keto Tortilla Mix almond flour crust. Each empanada has only about 1.8 grams of net carbs, making it a perfect keto-friendly treat.

Keto Green Chile Brisket and Cheese Empanadas

Sonora Keto
Servings

6

Prep Time

40 (includes

Cook Time

10 minutes

Calories

220

Cuisine

Mexican

Fill these with savory or sweet fillings!  Either way, they're delicious!  Saludos!

Ingredients

    For the keto dough

    • 1 bag Sonora Keto Tortilla Mix
    • 2/3 cup warm water
    • 1 egg
    • 1 tablespoon lard or olive oil

    For the filling

    • 2 cups shredded cooked brisket (or any slow-cooked beef)
    • 1 cup shredded cheese (ideally Oaxacan or Chihuahua style)
    • 1/2 cup diced green chiles (mild or hot to taste)

    Directions

    1. Prepare the Dough: In a large bowl, combine the Sonora Keto Tortilla Mix with warm water, egg, and lard or olive oil. Mix until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
    2. Shape the Empanadas: Divide the chilled dough into golf ball-sized pieces. Using a tortilla press or rolling pin, flatten each piece until slightly thicker than a tortilla.
    3. Fill and Seal: Spoon a little shredded brisket, cheese, and green chiles onto the center of each dough circle. Fold over into a half-moon shape and press edges firmly to seal. Use a fork to crimp if desired.
    4. Fry: Heat oil in a skillet over medium heat to about 350°F (175°C). Fry empanadas in batches until light golden brown, about 2–3 minutes per side. Remove and drain on paper towels. They will continue to crisp slightly as they rest.
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