• Main
  • Recipes
  • Brianna's Empanada with Chimichurri Sauce (Brianna Jenkins) Recipe

Brianna's Empanada with Chimichurri Sauce (Brianna Jenkins) Recipe

Posted by
Rate It!
Brianna's Empanada with Chimichurri Sauce (Brianna Jenkins)
Add your photo!
Ingredients
20
Count
Nutrition
658
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat a large skillet over medium-high heat and coat with the olive oil. Add the ground beef and break it up with a wooden spoon. Stir the beef and cook it until browned. Remove the beef from the pan to a dish. Drain all but 1 tablespoon of fat from the pan. Return the pan to the heat and add the onion, cooking until softened, about 8 minutes. Stir in the garlic, chile powder, cumin, and coriander and cook for 3 minutes. Add the ground beef back into the pan and stir to combine. Turn off the heat and let cool for 5 minutes. Stir in the green chiles and chopped egg.
  2. Fill a small bowl with water.
  3. Lay out a few of the empanada wrappers on a flat surface. Top the center of each wrapper with about 3 tablespoons of the beef filling. Dip your finger lightly in the water and run it along the edges of the wrapper. Fold the wrapper over the beef, into a half moon shape and pinch it shut. Repeat with the remaining wrappers and filling ingredients.
  4. Heat a deep saute pan over high heat and pour in enough canola oil to fill the pan halfway up the sides. Heat the oil to 350 degrees F. Fry the empanadas until golden brown, 1 to 2 minutes on each side. Be sure to flip them so they cook on both sides. Remove from the pan and drain them on paper towels. Transfer the empanadas to a serving platter and serve with the Chimichurri Sauce for dipping.
  5. To make Chimichurri Sauce:
  6. Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with the empanadas.
  7. Yield: about 2 cups
  8. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 658.48 Kcal (2757 kJ)
Calories from fat 451.91 Kcal
% Daily Value*
Total Fat 50.21g 77%
Cholesterol 163.54mg 55%
Sodium 180.58mg 8%
Potassium 1107.61mg 24%
Total Carbs 25.2g 8%
Sugars 8.7g 35%
Dietary Fiber 10.88g 44%
Protein 28.24g 56%
Vitamin C 55.7mg 93%
Vitamin A 2.4mg 79%
Iron 271.2mg 1507%
Calcium 180mg 18%
Amount Per 100 g
Calories 198.1 Kcal (829 kJ)
Calories from fat 135.96 Kcal
% Daily Value*
Total Fat 15.11g 77%
Cholesterol 49.2mg 55%
Sodium 54.33mg 8%
Potassium 333.22mg 24%
Total Carbs 7.58g 8%
Sugars 2.62g 35%
Dietary Fiber 3.27g 44%
Protein 8.5g 56%
Vitamin C 16.7mg 93%
Vitamin A 0.7mg 79%
Iron 81.6mg 1507%
Calcium 54.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 16.6
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top