Empanadas and queso with rajas have always been two of my faves. So I mixed the two and made these delicious empanadas.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 5 ounces dried beef
- 1 small white onion, chopped
- 1 small finely chopped green bell pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion juice
Instructions
- In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 479 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this for year and love it! I use Budig brand beef lunch meat it’s not as salty! No need to add the onion juice. If you make it ahead and refrigerate it has plenty of onion flavor. I don’t use green pepper but I use green onion for color!
I just use the dried beef green onions and cream cheese. And have had at times put shredded cheese in it to.
I used roast beef instead of dried beef.
Rinse the dried beef under cold water, omit the onion juice and use lemon juice instead, add 1/4 cup Cracker Barrel Sharp Cheese (You have to use the Cracker Barrel Sharp Cheese) I have tried other sharp cheeses and there is just something about the taste of Cracker Barrel that make this cheeseball.
The dried beef is salty and I always rinse the beef under cold tap water and dry between paper towels. I do this for any recipe that calls for dried beef. There’s really no other way around the salt, and it doesn’t affect the real beef taste for the recipe.
I make a version of this every year, but never thought of adding green peppers. I used other suggestions and cut back on worchestershire sauce and used liguid smoke instead of onion juice. Also added a little garlic powder. I meant to roll it in bacon pieces but forgot to. I put a few drops of orange food coloring in it for a Halloween Party and shaped it like a pumpkin. It was excellent. I will use this from now on.
Every body loves this one. It is a favorite in my family. I added a little bit of liquid smoke to the recipie and it just hit the spot.
I was looking for this recipe because my aunt used to make this cheese ball every Christmas. It can be very salty, so adjust for your taste. It’s best if the beef inside the cheese ball is torn pretty small. Everyone loves this cheese ball, but it does take a few tries to get the salt content right.
I hate to be the spoiler here, but I wasn’t crazy about this recipe. It didn’t taste *bad*, but I left out the onion juice, and it was still VERY VERY oniony. Also, maybe you’re supposed to rinse the dried beef (?), but I didn’t and the cheese ball was extremely salty, too. The appearance isn’t all that attractive, either. If you like onions a lot, you should try it, but I’d rinse the beef and tear it into *very* small pieces to look better.
People who don’t like cheese balls have loved this recipe.
This is a very good spread, but I also add a teaspoon of Accent for taste. Very good!!