Spicy Chicken Empanadas with Orange Salsa Verde

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 1 can diced green chiles
• 1/2 jalapeno, seeded and finely diced, optional
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 rotisserie chicken, picked and finely chopped
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro leaves
• 2 cups grated pepper jack cheese
• Salt and freshly ground black pepper
• Prepared pie dough
• 1 egg mixed with 1 tablespoon water, for egg wash
• Peanut oil, for fryer
• Orange Salsa Verde dipping sauce, recipe follows

Directions

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.

In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.

Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.

Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.

Cook's Note: Make sure to flip so both sides cook evenly.

Orange Salsa Verde:

• 1 jar prepared salsa verde
• 1/4 cup fresh orange juice
• 1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)

In a large bowl combine all ingredients.