Grocery Packaged Food What's New

Empanadas Made With Brazilian Cheese Bread Are Coming To Target

One of the most memorable and delectable foods to come from Brazil has to be the country’s cheesy bread, known as pão de queijo. On its own, the rolls are savory, crunchy, airy, chewy, and nutty all in one bite. Made from tapioca starch derived from yucca plants, they are also naturally gluten-free.

These Brazilian cheese breads have been slowly sweeping across the country thanks to Brazi Bites, a frozen food brand specializing in several flavors of pão de queijo. Now, Brazi Bites is taking a novel step in the world of food and making empanadas using that same dough.

Photo courtesy of Brazi Bites

Coming to grocers nationwide this coming June, the Brazi Bites Empanadas will come in four flavors: Chicken & Cheese, Beef & Bean, Black Bean & Cheddar, and Chickpea Veggie. The pão de queijo crust ensures that these empanadas are gluten-free, but also gives them a crispy, cheesy exterior with a unique chewy inner crust that gives way to the hearty fillings inside.

The Foodbeast team got the chance to try these empanadas ahead of their launch at Expo West. That contrast between the crisp and the chew in the empanada pastry makes this one of the more unique textural experiences you can find, and makes it worth checking out once these hit stores.

Photo courtesy of Brazi Bites

When these pão de queijo/empanada hybrids drop in June, you’ll be able to find them at select Target grocery stores. A full list of locations can be found on Brazi Bites’ website. You can also find their regular cheesy breads available in freezers at several major retailers nationwide.

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Your Favorite Breakfast Dishes Are Now Empanadas At This Popular Food Truck

When you hear the word “empanada,” the first thing that usually comes to mind is, ‘delicious.’

Since so many of us are head-over-heels in love with these small, half-moon shaped, crispy, meat-filled morsels of heaven, we had the La Empanada Food Truck come up with some never-before-seen, brunchitized renditions just for Foodbeast’s BRUNCHFEST presented by Hubert’s Lemonade.

La Empanada created two brunch-inspired empanadas: Croque Madame and Huevos Rancheros. These two hearty, hand crafted empanadas will wrap you up with satisfaction with every warm, flaky mouthful.

While all empanadas are created equal, the Croque Madame is loaded up with thick slices of ham and super melty cheese. Protip: Break the croque madame in half just to tease your friends on Instagram with a lucious cheese pull before you take the first bite — tag Hubert’s Lemonade while you’re at it.  

The Huevos rancheros is stuffed with chorizo, red beans and Monterey Jack cheese, and will provide the sustenance you need to Brunchfest all day long.

Both empanadas were topped with a sunny side up egg waiting to be popped because, well, brunch.

Created in partnership with Hubert’s Lemonade

#foodbeast Brand Cravings Features FOODBEAST Products Recipes SPONSORED Video

This Cajun Empanada Recipe Proves Homemade Is Better

Since the beginning of time, Spanish empanadas have been synonymous with Latin cuisine. These small, stuffed meat pastries are perfect for snacking, and best of all, this timeless cajun empanada recipe can be modified to fit your culinary preferences.

Continuing with more recipes from the Tabasutra cooking seriesthe Tabañero Hot Sauce X FOODBEAST cookbook – we instituted the help of well-known foodie Instagrammer and blogger, Kylie Mazon.

With more than 57K followers on her Cooking With Cocktail Rings Instagram page, Kylie brought a Cajun flare to her empanada recipe, and it looks and tastes amazing.  

empanada recipe

These buttery, crumbly little meat pies are filled with Cajun-seasoned crawfish, diced pancetta, green bell peppers, and, of course, Tabañero Hot Sauce. Still, it wouldn’t be Tabasutra without an exotic bottle grip, and Kylie’s grip may be the most majestic of all.  

The Reverse Unicorn requires precision, class, and finesse, and should really only appear in mythology. However, Kylie showed us that unicorns definitely still exist.

While the Reverse Unicorn Tabasutra bottle grip may be difficult to master, Kylie’s Cajun empanada recipe is super simple and will come in handy during your next soiree. Here’s the recipe, enjoy!    


For the filling

½ lb diced pancetta

1 c diced yellow onion

½ c diced green bell pepper

½ cup diced celery

½ tsp paprika

¼ tsp garlic powder

¼ tsp dried oregano

¼ tsp dried thyme

¼ tsp freshly ground black pepper

1 tbsp all-purpose flour

¾ lb frozen cooked crawfish bodies, thawed and chopped

1 tbsp Tabañero hot sauce

2 tbsp heavy cream

For the dough

3 c all-purpose flour

2 tsp baking powder

1½ tsp kosher salt

½ c unsalted butter, cut into ½” pieces

For assembly

1 egg, beaten

Hot sauce, as needed, for dipping

Step 1

Heat a large sauté pan over medium heat, add the pancetta and cook until the fat has rendered and the pancetta turns golden brown. Remove the pancetta to a bowl, leaving as much fat in the pan as possible and return to heat. Add the onion, pepper and celery and sauté, stirring occasionally until the onion is translucent, about 6 minutes. Add the paprika, garlic powder, oregano, thyme, and flour, cooking for an additional 30 seconds.

Step 2

Add the crawfish and cooked pancetta, stirring to combine. Let cook for 2 minutes, stirring occasionally then stir in hot sauce and cream.

Step 3

In a bowl, combine the flour, baking soda and salt. Cut in the butter using your hands so the mixture is crumbly. Add just enough cold water until the dough comes together – about 1 cup.

Step 4

Divide dough into 2-inch balls and roll out each piece into a 4 ½-inch circle. Lay on a lightly-floured baking sheet.

Step 5

Heat oven to 375º. Working one at a time, moisten the outer edge of round dough with water, then put about 2 tablespoons of filling in the middle. Wrap the dough around the filling to form an empanada, pressing the edges together. Fold the edges back and finish by pinching little pleats.

Step 6

Place empanadas on a baking sheet lined with parchment paper and brush with egg. Bake until golden brown, about 25 minutes.

Photos by Peter Pham

Created in partnership with Tabañero Hot Sauce


Here’s How to Make Chocolate-Dipped Empanadas Filled with Cookie Dough


We can just imagine what biting into this empanada would be like: Warm, crispy, then oh-so tender. The empanada, we mean. The recipe takes the best part of a pie — which is the crust (that’s fact), wraps it around cookie dough and cream cheese, then dips it in melted peanut butter and chocolate chips.

Go ahead and throw in any leftover chocolate chips in the cookie dough mix for extra oomph.

Chocolate-Dipped Peanut Butter Empanadas

Makes 24 Servings


  • 1 roll Pillsbury refrigerated peanut butter cookie dough
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 3 Pillsbury refrigerated pie crusts (from 2 boxes), softened as directed on box
  • 1 Land O Lakes Egg, beaten
  • 1 bag (10 oz) Reese’s peanut butter baking chips
  • 4 tablespoons Crisco All-Vegetable Shortening
  • 1 bag (12 oz) Hershey’s semi-sweet chocolate baking chips
  • 1 teaspoon powdered sugar



1. Heat oven to 375°F. Let 1/2 roll of cookie dough stand at room temperature 10 minutes to soften. (Refrigerate 1/2 roll cookie dough for another use.) In large bowl, break up cookie dough. Add cream cheese; beat on medium speed with electric mixer until smooth. Set aside.

2. Unroll 1 pie crust; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 8 rounds, rerolling dough as necessary. Repeat with second and third crusts.

3. Spoon scant 1 tablespoon cookie dough mixture on half of each round; flatten slightly. Bring dough over filling; press edges with fork to seal. Cut small slit on top of each empanada; place on ungreased cookie sheets. Brush tops with beaten egg.

4. Bake 12 to 16 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

5. Meanwhile, in small microwavable bowl, microwave peanut butter chips and 2 tablespoons of the shortening on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Dip 1 corner of each empanada into melted chips on an angle, creating a diagonal line. Place on waxed paper; let stand 10 minutes or until coating is set.

6. Meanwhile, in small microwavable bowl, microwave chocolate chips and remaining 2 tablespoons shortening on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Holding undipped corner, dip the peanut butter-coated empanadas into melted chocolate on opposite angle so that some peanut butter coating is still visible. Refrigerate 10 minutes or until chocolate is set. Sprinkle with powdered sugar. Store covered in refrigerator.


Thai Gulf: Huntington Beach

A little while before the newest version of our site was released, myself, Elie and Rudeluv (RDesigns) hit up Thai Gulf in Huntington Beach for a quick business meeting. This spot is definitely on point with unlimited chai tea, rice and soup and great quality meats and sea foods. Check the pictures after the jump to see what we got into.