Description
Doritos Crusted Empanadas bring a crispy twist to your favorite handheld snack, delivering a crunchy punch that’ll make your taste buds dance with excitement. Packed with savory filling and a zesty Doritos coating, these empanadas are your ticket to a flavor adventure that breaks all the rules.
Ingredients
Scale
Meat Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 (15-ounce) can diced tomatoes, undrained
- ½ cup beef broth
- ¼ cup chopped fresh cilantro
Spices and Seasonings:
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and black pepper to taste
Dough and Coating:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- ¾ cup ice water
- 1 large egg
- 1 tablespoon olive oil
- 1 large bag (9.75–10.75 ounces) Doritos, Nacho Cheese flavor
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown 1 pound ground beef, breaking it into small pieces while cooking.
- Add 1 medium finely chopped onion, 2 minced garlic cloves, and chopped bell peppers to the beef. Sauté for 5-7 minutes until vegetables soften.
- Sprinkle 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper over the mixture. Stir constantly for 1 minute to activate spice flavors.
- Pour in 1 (15-ounce) can of undrained diced tomatoes and ½ cup beef broth. Simmer on low heat for 15-20 minutes until sauce thickens.
- Fold in ¼ cup chopped fresh cilantro. Season with salt and black pepper to taste. Allow filling to cool completely.
- Mix 3 cups flour and 1 teaspoon salt in a large bowl. Cut in 1 cup cold butter until mixture resembles coarse crumbs.
- Slowly add ¾ cup ice water, stirring until dough just comes together. Form into a disc and refrigerate for 30 minutes.
- Crush 1 large bag of Doritos in a zip-top bag until fine crumbs form. Mix with 2 tablespoons flour, 1 teaspoon chili powder, ½ teaspoon garlic powder, and ¼ teaspoon salt.
- Preheat oven to 375F. Roll chilled dough to ⅛-inch thickness and cut into 4-inch circles.
- Place 2 tablespoons of cooled beef filling in the center of each dough circle. Fold over and seal edges firmly.
- Brush each empanada with beaten egg. Immediately coat the top with crushed Doritos, pressing crumbs gently into the surface.
- Arrange empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes until golden brown and heated through.
- Rest empanadas on the baking sheet for 5 minutes. Serve warm with sour cream, guacamole, and salsa on the side.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that holds its shape when baking.
- Crush Doritos finely to create an even, crisp coating that adheres perfectly to the empanada surface.
- Let the beef filling cool completely before assembling to prevent soggy dough and ensure clean edges when sealing.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and use gluten-free tortilla chips instead of Doritos.
- Prep Time: 1 hour
- Cook Time: 40-52 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg