Servings: 4

1 jar roasted red peppers 1 jar roasted red peppers
1 yellow onion 1 yellow onion
1 jalapeño 1 jalapeño
11⁄2 pounds ground beef 11⁄2 pounds ground beef
1 tablespoon tomato paste 1 tablespoon tomato paste
1 tablespoon adobo seasoning 1 tablespoon adobo seasoning
2 packages empanada doughs 2 packages empanada doughs
4 ounces shredded Monterey Jack 4 ounces shredded Monterey Jack
cheese cheese
1 ounceparsley 1 ounceparsley
2 clovesgarlic 2 clovesgarlic
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
2 parchment papers 2 parchment papers

1. Prepare ingredients
Preheat oven to 450oF. Rinse all produce. Drain roasted red peppers, pat very dry with paper towel (to keep moisture out of filling), and roughly chop. Peel onion and cut into small dice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince (see recipe tip). Line 2 baking sheets with parchment papers.
2. Cook beef filling
Pat beef dry with paper towel. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and half of jalapeño; sauté, stirring, until soft, 3 to 4 minutes. Stir in tomato paste to combine, about 1 minute. Add adobo seasoning, beef, 1 teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, 6 to 8 minutes. Remove pan from heat; stir in roasted red peppers.
3. Fill empanadas
Working 1 at a time, place 16 empanada doughs on prepared baking sheets in a single layer (save remainder for another recipe). Using your hands, gently stretch or press doughs into slightly larger circles, about 5 inches in diameter (so they can hold more filling). Using a slotted spoon, add about 1⁄3 cup filling to 1 half of each. Sprinkle over Monterey Jack.
4. Form and bake empanadas
Carefully fold empanada doughs over filling and, using the tines of a fork, press and seal edges tightly. Brush empanadas with olive oil, then cut a small slit on top of each so steam can escape. Bake, rotating sheets halfway through, until puffed and light golden, 15 to 17 minutes total.
5. Make chimichurri
While empanadas bake, finely chop parsley leaves and stems (the stems are quite tender, so we've kept them for extra flavor and aroma). Mince garlic. In a small bowl, stir together red wine vinegar, parsley, garlic, remaining jalapeño (skip or use half for less heat), 31⁄2 tablespoons olive oil, 1⁄2 teaspoon salt, and black pepper as desired to combine.
6. Plate beef empanadas
Transfer Argentine beef empanadas to serving plates (see recipe tip). Drizzle over chimichurri, or serve alongside for dipping. Enjoy!