you wrap it in golden, flaky pastry and stuff it with melty cheese. These cheesy oxtail empanadas are the ultimate second-day glow-up—tender, slow-braised oxtail meets gooey cheddar (or whatever cheese you love) in a perfectly crisp shell. They’re rich, savory, and made to be devoured hot out the oven or dipped in your favorite sauce. Whether you’re serving them as a snack, party bite, or main dish, these empanadas are proof that leftovers were made to be reimagined.

Why You’re Going to Love This Recipe:

• Fall-apart oxtail: Marinated in bold herbs and seasonings, then simmered until tender and juicy.
• Creamy, melty provolone: Each bite is wrapped in layers of cheese that stretch and melt perfectly.
• Crispy empanada shell: Golden and crunchy with a buttery finish that holds the filling just right.
• Sweet chili sauce on the side: A tangy, creamy dip that balances the richness of the filling.
• Unforgettable appetizer or snack: These empanadas are perfect for entertaining or savoring solo.

Ingredients You’ll Need
This cheesy, meaty bite comes together with:

• Oxtail
• Bell peppers
• Red and green onion
• Green seasoning
• Garlic and ginger
• Oregano, allspice, thyme
• Browning and brown sugar
• Canola oil
• Empanada wrappers
• Provolone cheese
• Sweet chili sauce
• Mayo and soy sauce

How to Make Cheesy Oxtail Empanadas (WATCH HERE)

Prepare the Sauce:
In a small bowl, mix together sweet chili sauce, mayo, and soy sauce until smooth. Refrigerate until ready to serve.

Marinate the Oxtail:
In a large bowl, toss the oxtail with bell peppers, red onion, green onion, green seasoning, garlic, ginger, oregano, allspice, thyme, browning, salt, and pepper. Cover and refrigerate for 24 to 48 hours to build deep flavor.

Cook the Oxtail:
In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar melts and turns into a light caramel.

Remove the oxtail from the marinade, saving the liquid, and sear it in batches until browned. Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add just enough water to cover the meat, then simmer low and slow until the oxtail is fork-tender.

Once tender, remove the oxtail and shred the meat, discarding the bones. Skim excess oil from the gravy and reduce until thickened. Stir the shredded meat back in and set aside to cool.

Assemble the Empanadas:
Place an empanada wrapper on a clean surface. Add a layer of provolone cheese to the center, then spoon over a portion of the shredded oxtail. Top with another layer of provolone cheese.

Fold the wrapper into a half-moon shape. Press the edges together and seal using the tips of a fork. Repeat with the remaining wrappers and filling.

Fry Until Crispy:
Heat canola oil in a large pot to 350°F. Fry the empanadas in batches until golden brown and crispy, about 4 to 5 minutes. Let them drain on a cooling rack.

Time to Serve:
Serve the empanadas hot with a side of chilled creamy sweet chili sauce. The crisp shell, savory oxtail, and gooey provolone are pure comfort in every bite.

Absolutely, Rey! Here are both air fryer and oven baking instructions for your Cheesy Oxtail Empanadas, keeping that crispy, golden finish in mind:

Air Fryer Instructions

1. Preheat your air fryer to 375°F.
2. Lightly spray the basket with oil to prevent sticking.
3. Arrange empanadas in a single layer, leaving space between each one. Do not overcrowd.
4. Lightly spray or brush the tops with oil for that golden finish.
5. Air fry for 8–10 minutes, flipping halfway through, until golden brown and crisp.
6. Let cool slightly on a rack before serving with the creamy sweet chili sauce.

Oven Baking Instructions

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper and lightly oil or spray it.
3. Place empanadas on the sheet, leaving a little space between each one.
4. Lightly brush the tops with oil or an egg wash for a deeper golden color.
5. Bake for 18–22 minutes, or until golden brown and crisp on the edges.
6. Allow to cool for a few minutes before serving.

Storage Tips

• To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: Bake or air fry until warmed through and crispy again.
• To freeze: Freeze uncooked empanadas in a single layer before transferring to a freezer-safe bag. Fry straight from frozen, adding a couple of minutes to the cook time.

Print

Cheesy Oxtail Empanadas

These golden crispy Cheesy Oxtail Empanadas are the ultimate indulgence. Tender fall-apart oxtail is wrapped in a blanket of melty provolone cheese and tucked inside a perfectly fried empanada shell. The oxtail is marinated for up to two days in a bold blend of green seasoning, thyme, ginger, garlic, and browning, then slow simmered until rich and deeply flavorful. Each bite delivers savory meat, creamy cheese, and buttery crispness, balanced by a cool and tangy sweet chili mayo on the side. Whether you’re serving them as a party appetizer or a decadent snack, these empanadas are guaranteed to steal the show.

Course Appetizer, dinner

Cuisine American, Caribbean

Keyword empanadas, oxtail

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 10

Author kingcooks

Ingredients

• 10-12 6 inch empanada wrappers
• Canola oil for frying
• 10-12 provolone cheese slices

Oxtail

• 3-4 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1/2 cup green seasoning
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo
• 1 tbsp soy sauce

Instructions

Creamy Sweet Chili Sauce

• In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside to cool.

Assemble

• Lay out the wrapper: Place a 6-inch empanada wrapper on a clean, flat surface or cutting board
• Add the first layer of cheese: Place a layer of provolone cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon on the oxtail: Add a generous spoonful of the cooled, shredded oxtail over the cheese layer. Be careful not to overfill—about 2 tablespoons of filling is ideal to prevent leakage.
• Top with more cheese: Add another small layer of provolone cheese over the oxtail. This double layer of cheese adds flavor and helps bind the filling together.
• Fold and seal: Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Repeat: Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy sweet chili sauce and enjoy!