Spicy Turkey Empanada Filling
Add a bold and flavorful twist to your empanadas with this Spicy Turkey Empanada Filling, a mouthwatering blend of lean ground turkey, aromatic spices, and a touch of heat. Packed with layers of flavor, this recipe combines juicy turkey with the smokiness of paprika, the warmth of cumin, and the fiery kick of jalapeño. A dollop of tomato paste adds depth, while cilantro provides a fresh, vibrant finish. Simmered with chicken broth for a perfectly moist and rich filling, this quick and easy recipe is ready in just 30 minutes. Ideal for creating savory empanadas that are perfect for game-day snacks, potlucks, or meal prep, this filling is versatile enough to freeze for future cravings. Perfect your empanadas with this spicy, satisfying filling that’s sure to become a favorite!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 medium Jalapeño, finely diced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Tomato paste
- 0.25 cup Chicken broth
- 2 tbsp Fresh cilantro, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 7-8 minutes.
Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to coat the meat in the spices.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Pour in the chicken broth and bring the mixture to a simmer. Cook for 3-5 minutes, stirring occasionally, until the liquid has reduced and the filling is thickened.
Remove the skillet from the heat and stir in the chopped cilantro for freshness.
Let the filling cool slightly before using to fill empanada dough. The mixture can also be refrigerated for up to 3 days or frozen for later use.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.4 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
