Recipe courtesy of Libbie Summers
Spicy Chicken Empanadas with Orange Salsa Verde
Total:
43 min
Active:
20 min
Yield:
10 to 12 empanadas
Level:
Easy
Total:
43 min
Active:
20 min
Yield:
10 to 12 empanadas
Level:
Easy

Ingredients

Orange Salsa Verde:

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.

Orange Salsa Verde:

In a large bowl combine all ingredients.

Cook's Note

Make sure to flip so both sides cook evenly.

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