Name: Spicy Chicken Empanadas with Orange Salsa Verde
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 10 to 12 empanadas
Cuisine: mexican
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; 1 jar prepared salsa verde; 1/4 cup fresh orange juice; 1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)

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.