Inside Out Empanada Dip
Like so many recipes of this nature, the fun is in the variety. I love the endless options of ingredients that come in different empanadas. And that means that the varieties of flavors and ingredients for this dip are just as endless. The ground beef with the peppers and warmth of cumin & cayenne were a perfect addition to the creamy cream cheese base. Warmed up and served with tortilla chips, this dip can be a meal in itself!
| Servings | Prep Time |
| 8people | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1large red bell pepper, roasted
- 1medium poblano pepper, roasted
- 1large tomato, finely diced (about 1 cup)
- 1lb. ground beef
- 2tbsp. ground cumin
- 1/4tsp. ground cayenne pepper
- 4small cloves garlic, minced
- 1small lime, juiced
- 1/4cup fresh cilantro, finely chopped
- 1block cream cheese, softened
- tortilla chips, for serving
Instructions
- Roast the bell pepper and poblano pepper. Once they are roasted, put them in a plastic bag and let them steam for about 15 minutes. Remove the skin, seeds and membranes on the inside of each pepper, and then finely chop them. Chop the tomatoes at about the same size as the peppers.
- Brown the beef over medium heat until no pink remains. If there is excess fat, drain it off before adding other ingredients.
- Mix in the cumin & cayenne, making sure no clumps of spice remain and the spices are fully incorporated into the ground beef.
- Add the peppers & garlic to the beef mixture, and stir to incorporate.
- Add the juice of half of one lime.
- Sprinkle in half of the cilantro, and stir to incorporate.
- In a pie plate or other oven-safe dish, spread the cream cheese evenly in the bottom of the dish.
- Pour ground beef mixture over the top of the cream cheese layer.
- Mix tomatoes, remaining cilantro, and the juice of the other half of the lime. Spread this mixture over the top of the ground beef.
- Serve immediately with tortilla chips, then dig in and enjoy this inside out empanada dip!
Recipe Notes
I mentioned above that we had a little bit of this concoction left over the next morning. Because breakfast tacos were such a staple in Texas, it made sense to combine these two great sets of flavors for a little ffoodie lashback. My hubby toasted a couple flour tortillas, and then layered the remainder of this dip over fluffy scrambled eggs to create a delicious and filling breakfast. In fact, the next time I make this dip (which will have to be soon!), I may specifically reserve some just for the purpose of an Empanada Dip Breakfast Taco. YUM!
