In a large bowl whisk together 2.5 cups flour and 1 tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut butter into the flour until mixture resembles coarse crumbs with pea-size pieces. Sprinkle cold water (1/2 cup) over the mixture and stir gently until it begins to come together. If needed add up to 2 tablespoons more cold water, 1 tsp at a time. Gather dough into a ball, flatten into a disk, wrap in plastic, and refrigerate at least 30 minutes while preparing filling.

Filling base (peppers, onions, cheese)

Cook vegetables

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onion and cook 4–5 minutes until beginning to soften. Add the red and green bell peppers and sauté 6–8 minutes until softened and starting to caramelize. Add the minced garlic and cook 30 seconds until fragrant. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook 1 minute to bloom the spices. Remove vegetables to a bowl to cool slightly and squeeze in the juice of 1 lime.

Add cheese

Once vegetables have cooled 5 minutes, stir in 1.5 cups shredded Monterey Jack cheese so the mixture will bind when filled. Set aside.

Choice proteins (choose any two)

Prepare chorizo

If using chorizo: heat the same skillet over medium, add raw chorizo (8 oz) breaking it up with a spoon. Cook 6–8 minutes until fully browned and cooked through. Drain excess fat on paper towels. Let cool slightly.

Prepare chicken

If using chicken: poach, roast, or use cooked rotisserie chicken. Shred about 8 oz cooked chicken. If cooking raw: simmer chicken breast in seasoned water 12–15 minutes until internal temp reaches 165°F/74°C, then shred with forks.

Prepare mushrooms

If using mushrooms: in the skillet over medium-high heat add 1 tsp oil, add 8 oz finely chopped cremini mushrooms, sauté 6–8 minutes until browned and moisture evaporates, season with a pinch of salt and pepper. Cool slightly.

Combine filling proteins with vegetables

Choose any two protein options. Add the two selected, cooled proteins to the vegetable + cheese mixture and fold to combine evenly. Taste and adjust seasoning with a little more salt or lime. The final filling should be moist but not watery; if too wet, cook in skillet briefly to reduce moisture.

Lime crema & toppings

Make lime crema

In a small bowl whisk together 1/2 cup sour cream, 1/4 cup Greek yogurt, zest and juice of 1 lime, and 1/4 tsp salt. Add 1 tablespoon water if needed to reach a drizzling consistency. Chill until ready to use.

Prepare chili salt

If you don't have chili lime salt, combine 1 tsp flaky sea salt with 1/2 tsp chili powder and a pinch of lime zest to create chili salt. Set aside for sprinkling.

Finish & assembly

Roll and fill dough

Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Lightly flour work surface with 2 tsp flour/cornstarch. On floured surface roll chilled dough to about 1/8" (3 mm) thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. Place about 2–3 tablespoons of filling in the center of each circle (amount depends on size and chosen fillings).

Seal empanadas

Brush the edge of the dough circle with a little beaten egg. Fold dough over the filling to create a half-moon and press edges together to seal. Crimp edges with a fork or fold a decorative repulgue (rope) edge to ensure sealed well. Place empanadas on prepared baking sheet.

Egg wash and bake

Whisk 1 egg for egg wash and brush the tops of empanadas. Optionally sprinkle with a little coarse/flaky salt. Bake in preheated oven for 18–22 minutes until golden brown and crisp. Rotate pan halfway through baking for even color.

Serve

Remove empanadas from oven and let rest 5 minutes. Drizzle or serve with lime crema and sprinkle lightly with chili salt. Serve warm.