Photo: Cheesy Chicken Empanadas Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 small red onion, finely chopped
- 1 jalapeno, finely diced, seeded and ribs removed
- 2 cloves garlic, minced
- 3 green onions, thinly sliced
- Kosher salt and freshly ground pepper
- 1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
- 1 cup shredded Monterey and Cheddar cheese blend
- 4 ounces cream cheese, diced
- Dash of hot sauce
- 1 egg
- Flour, for rolling
- 1 (15-ounce) package refrigerated pie dough
- 1 tablespoon chipotle chile powder
- Chili Lime Dipping Sauce, recipe follows
Directions
Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
Roll out each round to a 13-inch circle. Cut each crust into 8 (4-inch) circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
Serve the chicken empanadas with the Chili Lime Dipping Sauce.
Chili Lime Dipping Sauce:
- 1 cup Greek yogurt
- 1 chipotle pepper (canned in adobo sauce), minced
- Juice and zest of 1 lime
Combine the yogurt, chipotle and lime zest and juice in a bowl.
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By denaruss
on February 05, 2013
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LOVED these!!!!! So easy and so yummy. A big hit at Superbowl!!!!!!!! 5+
By bella55_5652086
sylmar, CA
on July 16, 2012
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My Teenage Boys loved this. Sat an waited till more were done. I used leftover chicken, the cheese I had and they were great. Will make again, and maybe try a twist to them. Quick and easy! Just have your Biscuit cutter ready. Ate them without the sauce.
By kosasparks
Columbus, OH
on June 02, 2012
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My husband and I both love these empanadas. I use sour cream instead of yogurt for the dipping sauce, and add a little drizzle of honey.
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