Jalapeño Popper Chicken Empanadas

Name: Jalapeño Popper Chicken Empanadas (Low-Carb)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/4 lb ground chicken; 1/4 cup shredded cheddar cheese; 1 tbsp chopped jalapeño; 2 oz cream cheese; 2 tbsp grated parmesan cheese

Jalapeño popper chicken empanadas are ground chicken patties flattened and stuffed with a spiced cream cheese and cheddar filling, then pan-fried until golden. They deliver the creamy, spicy flavor of classic jalapeño poppers in a low-carb, hand-held form.

🌍American 🏷️Jalapeno popper 🏷️Chicken empanada 🏷️Low-carb 🏷️Keto Ground chicken

🏷️

🏷️Cheesy

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TikTok

Total

20 min

Servings

1

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

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Ingredients

1/4 lb ground chicken
1/4 cup shredded cheddar cheese
1 tbsp chopped jalapeño
2 oz cream cheese
2 tbsp grated parmesan cheese

5 Ingredients

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Instructions

1
Place a portion of ground chicken between two sheets of parchment paper or plastic wrap and flatten it into a thin, even circle.
2
In a small bowl, combine the shredded cheddar cheese, chopped jalapeños, and cream cheese. Mix until well combined.
3
Spread the cheese mixture over one half of the flattened ground chicken.
4
Using the parchment paper to help, fold the other half of the chicken over the filling to create a half-moon shape. Press the edges to seal.
5
Coat the entire outside of the chicken empanada with grated parmesan cheese.
6
Place the empanada on a liner in an air fryer basket. Air fry at 400°F for 10-15 minutes, or until the chicken is cooked through and the outside is golden brown and crispy.

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Tips & Notes

Pro tips

Flatten the ground chicken to even thickness (about ¼ inch) between two pieces of plastic wrap or parchment for easier handling and consistent cooking.
Keep the filling cold by chilling the cream cheese mixture for 15 minutes before assembly; this helps it stay intact during frying.
Use medium-high heat and don't move the empanadas once they hit the pan—let them develop a golden crust before flipping (about 4 minutes per side).
Pat the cooked empanadas on a paper towel to remove excess oil and serve immediately while the filling is still creamy.

Substitutions

Ground chicken → ground turkey or ground pork (cooking time may vary slightly; check internal temp at 165°F)
Cheddar cheese → Monterey Jack or pepper jack (pepper jack adds heat; adjust fresh jalapeño accordingly)
Cream cheese → mascarpone or softened goat cheese (note: slightly different flavor; reduce amount if using goat cheese as it's tangier)

Storage & make-ahead

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes per side until warmed through and crispy.

Common Questions

Can I make these ahead and freeze them?

Yes. Assemble empanadas, place on a baking sheet, freeze until solid (2 hours), then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1–2 minutes to cooking time.

What's the best way to keep the filling from leaking during cooking?

Seal the filling inside the chicken patty by gently pressing the edges together and ensuring the center pocket isn't overstuffed. Keep the filling centered and at least ½ inch from the edge.

Can I bake instead of fry these?

Yes. Place on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F for 12–15 minutes until golden, flipping halfway. They won't be quite as crispy as fried.

How do I know when they're cooked through?

Chicken should reach an internal temperature of 165°F at the thickest part when checked with a meat thermometer. They should also be golden brown on both sides, typically 4–5 minutes per side on medium-high heat.