Recipe courtesy of Libbie Summers

Spicy Chicken Empanadas with Orange Salsa Verde

  • Level: Easy
  • Total: 43 min
  • Prep: 20 min
  • Inactive: 3 min
  • Cook: 20 min
  • Yield: 10 to 12 empanadas
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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

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)


  1. Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
  2. 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.
  3. 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.
  4. 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:

  1. In a large bowl combine all ingredients.

Cook’s Note

Make sure to flip so both sides cook evenly.

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