WebHeat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, stirring to break down the beef into small pieces, until the beef is no longer red, for about 4 minutes. Drain. Return the …
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WebRemove the chicken from the oven and let cool. Once cool, finely shred the chicken. In a large mixing bowl, combine the chicken, queso fresco and Monterey Jack …
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WebIn a frying pan, heat olive oil. Add the bell peppers and onions and stir-fry with a pinch of salt for 15 minutes until the onion is translucent and the peppers are very …
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Add garlic and cook until just fragrant. Stir in shredded chicken and season with paprika, cumin, salt and pepper, and ground chili. Add water and cook, uncovered until most has evaporated. Remove from heat and allow to cool. Make-ahead tip: At this point, the chicken empanada filling can be refrigerated until the next day if desired.
These low carb empanadas come together in four steps: keto empanada dough, filling, assembly, and frying: Make keto empanada dough: Pulse. Pulse almond flour and eggs in a food processor. Melt. In a medium bowl, microwave mozzarella and stir until smooth. Mix. Add mozzarella to food processor and process until a dough forms.
Visit Spain from your kitchen with this low-carb "empanada", a pie filled with tuna, peppers, tomato, and chopped egg. In this low-carb version, we used a fathead dough with a traditional filling. Once you have mastered the technique, you can use any filling you like. Looking for a diet that works for you?
Coat Empanadas with Egg Wash: Whisk the egg and two tablespoons of water together in a small bowl. Add empanadas to the prepared baking sheets, leaving a little room for them to spread as they bake and then brush the tops with the egg wash. Bake Empanadas: Bake for 25-27 minutes, or until the tops turn a light golden color.