Mexican Empanada

  • Preparation time: 40 minutes (including preperation of tortilla)
  • Cooking time: 15 minutes
  • Recipe makes 1 portion
  • Recipe Ratio: 2.5:1

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 36.3g 31.3g LCT
5g MCT
Protein 10.1g
Carbohydrate 4.7g
Energy (calories) 386kcal
Ingredients Quantity
Uncooked tortilla (see recipe, contains MCTprocal ) 1
Vegetable oil for frying As per manufacturer's instructions
Olive oil 12.5
Minced Chicken 20g
Spring onions, finely chopped 4g
Tomatoes, finely chopped 10g
Garlic purée e.g. Gia 1g
Sun-dried tomato purée e.g. Gia 4g
Chilli powder 1 pinch
Fajita seasoning e.g. Schwartz 1 pinch

* approximately 7g oil absorbed in cooking process and factored into nutritional content

Keto Mexican Empanada Recipe

Method:

    1. Preheat vegetable oil in deep fat fryer to 180˚C.
    2. Add olive olive oil to a pan over a medium heat, add all ingredients and stir until the chicken is cooked, approx. 5 minutes.
    3. Place the cooked chicken mixture into a bowl, cover and set aside to cool for 10 minutes.
    4. Add cooled chicken mixture to one half of tortilla, leaving some room at the edge.
    5. Moisten this edge with water and fold the other half of the tortilla over the filling. Press the edges together using your finger or a fork.
    6. Place empanada into frying basket and lower into oil, cook for 2-3 minutes, until golden brown.
    7. Remove from fryer and serve.

Serving suggestion

  • Try with one of our keto dips.

To download the Mexican Empanada recipe card click here.

MCTprocal & carbzero are foods for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.