Would You Try an Alligator Empanada?

I put alligator inside an empanada… and it worked way better than expected. This recipe exists because of my brother Jay. When he visited from Las Vegas, he challenged me with a wild secret ingredient — alligator. That challenge turned into these Cajun-Mexican fusion empanadas, blending Southern boldness with Latin flavor in one crispy, cheesy, unexpected bite. These Alligator Empanadas are packed with freshly ground alligator, ground pork, Cajun seasoning, finely chopped aromatics, Monterey Jack, Pepper Jack, and warm spices, then sealed in empanada dough and fried until golden brown. To take them over the top, I paired them with a homemade roasted garlic aioli — creamy, garlicky, slightly Cajun, and perfect for dipping. If you’ve never cooked with alligator before, this is one of the most fun ways to try it. Crispy outside, savory inside, bold flavor all the way through. Question: Would you try an alligator empanada, or is that too far? 🛒 Equipment Used in this Video ➤ Dalstrong Phantom Knife: https://amzn.to/4eRn1Aj ➤ Anova Sous Vide Cooker: https://amzn.to/3GIZa9d ➤ HexClad Nonstick 8-Inch Frying Pan: https://amzn.to/3GL4Z67 ➤ HexClad Hybrid Nonstick 10-Inch Frying Pan: https://amzn.to/3GFQyAj ➤ Crock-Pot Large 8-Quart: https://amzn.to/4lRzVB2 Sponsor: https://www.squidxmedia.com Tru3Nola Seasoning: https://www.etsy.com/listing/1819711289/tru3nola-seasoning-is-a-seasoning-blend Some links may be affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. Thank you for supporting the channel! Ingredients Empanadas * 1 lb ground alligator, freshly ground * 1/2 lb ground pork * 1 large shallot, finely diced * 1 red bell pepper, finely diced * 1 poblano pepper, finely diced * 1 celery stalk, finely diced * 1 tbsp avocado oil * 1/4 stick unsalted butter * 1 tbsp garlic paste * 1 tsp dried oregano * 1/2 tsp crushed red pepper flakes * 1 tbsp tomato paste * 1 tsp chili powder * 1/2 tsp allspice * 1/8 tsp cinnamon * Salt and pepper, to taste * 1 tsp Tru3Nola Cajun seasoning * 1/2 tsp smoked paprika * 1/2 tsp ground cumin * 1/2 cup shredded Monterey Jack cheese * 1/2 cup shredded Pepper Jack cheese * Empanada dough, store-bought or homemade * Neutral oil for frying, heated to 350°F Roasted Garlic Aioli * 1 head garlic, cloves peeled * 1 tbsp avocado oil * Salt and pepper * 1 egg * 1 tbsp lemon juice * 1/2 tsp Cajun seasoning * 3/4 to 1 cup avocado oil or neutral oil * 1 tbsp fresh chives, chopped Instructions 1. Grind fresh alligator meat or use pre-ground alligator, then mix with ground pork in a bowl. 2. Dice the shallot, red bell pepper, poblano pepper, and celery. 3. Heat avocado oil in a pan, add the alligator and pork mixture, and cook until browned. 4. Add Cajun seasoning, smoked paprika, cumin, chili powder, allspice, cinnamon, salt, and pepper. 5. Use a potato masher to break the meat into fine pieces. 6. Stir in the diced vegetables and butter. Cook until softened. 7. Add garlic paste, oregano, crushed red pepper flakes, and tomato paste. Cook everything down, then let the mixture cool. 8. Add Monterey Jack and Pepper Jack cheese, then mix well. 9. Fill the empanada dough with the meat and cheese mixture, press, trim, and seal. 10. Fry in oil at 350°F until golden brown, about 3–4 minutes per side. 11. Drain on paper towels before serving. Roasted Garlic Aioli 1. Roast garlic cloves in foil with avocado oil, salt, and pepper at 350°F for about 20 minutes. 2. Add roasted garlic, egg, lemon juice, salt, pepper, and Cajun seasoning to a food processor. 3. Pulse to combine, then slowly stream in oil until thick and creamy. 4. Add chives, taste, and adjust seasoning. These Cajun-Mexican Alligator Empanadas are crispy, cheesy, bold, and completely different from anything I’ve made before. #AlligatorEmpanadas #CajunMexicanFusion #CookingWithAlligator #WildGameCooking #CajunRecipes #MexicanRecipes #FusionRecipes #SouthernComfortFood #FriedEmpanadas #FoodChallenge #AroundTheArmstrongTable #HomeCooking