Chard and Cheese Empanadas


Baked cheese and chard empanadas with cilantro cream sauce. I used this empanada dough recipe from Laylita's Recipes


  • 1 batch of empanada dough. I used one from Laylita's Recipes.
  • Olive oil
  • 1 onion diced
  • 1 clove garlic
  • 2 bunches of chard, trimmed, and diced 
  • 1 cup cotija cheese
  • 1/2 cup jack cheese
  • 1 egg beaten for egg wash
  • 1 jalapeno chopped
  • salt and pepper to taste
  • juice of half a lime
  • 1/4 tsp nutmeg


  1. In a saute pan, heat olive oil and cook the onions and garlic until soft and golden brown
  2. Throw in the chard and jalapeno and cook for a few minutes until barely tender.
  3. Throw into a sieve and drain out the excess liquid.
  4. Put in a large bowl and let cool
  5. When cooled, add all the cheeses, spices, and lime
  6. When you are ready to fold the empanadas, follow Laylita's Recipe - roll the dough out to 1/8" and cut your circles with a cutter - between 4-5 inch diameter. Put your filling inside being careful not to overstuff. Seal the edge with the egg, then fold the dough in half so it looks like a semicircle. Twist to crimp the edges. You can also make them look like pie edges instead by pressing fork tines in to crimp.
  7. Preheat oven to 350 degrees. Place empanadas on a greased baking sheet on parchment paper. Brush the tops with the beaten egg and sprinkle with salt and pepper.
  8. With a skewer, poke a few holes in each empanada to let the steam out while cooking.
  9. Bake at 350 for 30 minutes or until golden.