Spicy Chicken Empanadas

Name: Spicy Chicken Empanadas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10-12 empanadas
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion, finely diced; 1 (4 1/4 ounce) can diced green chilies; 1/2 jalapeno, seeded and finely diced (optional); 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1 rotisserie-cooked chicken, picked and finely chopped; 2 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro leaves; 2 cups grated monterey jack pepper cheese; salt & freshly ground black pepper; prepared pie dough; 1 egg, mixed with 1 tablespoon water, for egg wash; peanut oil, for fryer

5.00 (3)

⏱ 35 mins 🍽 10-12 empanadas 🏷 Snack

These empanadas are a fantastic snack or lunch option, inspired by a popular television chef. The filling combines shredded rotisserie chicken with sautéed onions, green chillies, and spices, all bound with melted cheese. Using ready-made pie dough makes the process quick and simple. The pastries are then deep-fried until they achieve a beautifully golden and crisp finish. This recipe yields approximately 10 to 12 individual empanadas and can be prepared in around 35 minutes.

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 (4 1/4 ounce) can diced green chilies
1/2 jalapeno, seeded and finely diced (optional)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie-cooked chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated monterey jack pepper cheese
salt & freshly ground black pepper
prepared pie dough
1 egg, mixed with 1 tablespoon water, for egg wash
peanut oil, for fryer

Method

Warm the vegetable oil in a medium pan, then cook the diced onion, canned green chillies, optional jalapeno, minced garlic, and ground cumin until the onion turns translucent.
Take a large bowl and mix together the finely chopped rotisserie chicken, fresh lime juice, and chopped cilantro. Add the cooked onion and chilli mixture and combine thoroughly. Fold in the grated Monterey Jack pepper cheese and season well with salt and freshly ground black pepper.
Cut circles from the prepared pie dough using a 4-inch biscuit cutter. Place roughly one tablespoon of the chicken filling in the middle of each dough circle. Use a brush to apply the egg wash around the edge of the dough. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly with the prongs of a fork to seal.
Fill a deep-fryer with peanut oil and heat it to 325 degrees. Carefully lower a few empanadas into the hot oil and fry them for about 2 minutes, or until they are a uniform golden brown colour. Transfer the cooked empanadas to paper towels to drain any excess oil.

Nutrition (per serving)

Sodium320500 mg

Recipe details

CategorySnack

Authormailbelle