Recipe courtesy of Libbie Summers
Spicy Chicken Empanadas with Orange Salsa Verde
- Level: Easy
- Yield: 10 to 12 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 401
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 103
- Sodium
- 606
- Total: 43 min
- Prep: 20 min
- Inactive: 3 min
- Cook: 20 min
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
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)
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.