Disclosure of Material Connection: This is a sponsored post in collaboration with Farmland® and Latina Bloggers Connect. I’ve been compensated for this post via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Empanadas are the ultimate food for game day, and these bacon and cheese empanadas are simply outrageous! These tasty treats were inspired by my recent travels to island of Curaçao, where Gouda cheese reigns supreme. Curaçao is a gorgeous place in the Caribbean, and it’s part of the Netherlands Antilles.
As you might imagine, Dutch culture has had a tremendous influence on the island, with the architecture, language, and the food. I had some delicious Gouda cheese empanadas, and I knew I had to recreate them at home, and make them even better. How do you make anything better? Well, BACON, clearly! But not just any bacon, for this recipe, and any recipe that calls for bacon, I only use Farmland® bacon. Farmland® bacon is slow smoked over real hardwoods for maximum flavor. For decades, Farmland® has taken pride in perfecting their curing and smoking technique – a difference you’ll taste in every delicious bite. These delicious empanadas are smokey, cheesy, ooey, gooey, omg…they’re soooo good! Don’t blame me if you find yourself making these, like, all the time. They’re just that good.
Find out where you can get Farmland® bacon by checking out their website at http://bit.ly/FarmlandFLG.
2 cups Gouda cheese, shredded
1 package frozen empanada discs (large size)
Canola oil, for frying
Use a rolling pin to roll out each empanada disc to about 1/4 inch thickness, then use a cookie cutter to cut out 3 small circles (I use a 3 1/4 inch cutter).
Mix the bacon and shredded cheese in a bowl.
Place about 2 teaspoons of filling into the center of the disc.
Fold the empanada in half and seal the edges with a fork.
While you form the empanadas, heat about 2 inches of canola oil in a frying pan.
Cook the empanadas for 2-3 minutes, until golden brown. Drain them on a paper towel, then serve.
And be careful, that gooey cheese is super caliente!
Print Bacon and Cheese Empanadas
- ½ pound Farmland® Low Sodium Naturally Hickory Smoked Bacon, diced (about ½ cup cooked)
- 2 cups Gouda cheese, shredded
- 1 package frozen empanada discs (large size)
- Canola oil, for frying
- Use a rolling pin to roll out each empanada disc to about ¼ inch thickness, then use a cookie cutter to cut out 3 small circles (I use a 3¼ inch cutter).
- Mix the bacon and shredded cheese in a bowl.
- Place about 2 teaspoons of filling into the center of the disc.
- Fold the empanada in half and seal the edges with a fork.
- While you form the empanadas, heat about 2 inches of canola oil in a frying pan on medium heat.
- Cook the empanadas for 2-3 minutes, until golden brown. Drain them on a paper towel, then serve.
This is a compensated collaboration with Farmland® and Latina Bloggers Connect. However, all opinions expressed are my own.
