Chicken empanadas are easy, fun, and a great party appetizer! They can either be fried or baked, depending on how good or bad you wanna be. ;-) The recipe makes quite a bit of filling so I used half of the filling for the empanadas and then used the rest last night for quesadillas. TWO meals in one! SCORE! Like yesterday, I have listed below other delicious leftover chicken ideas that you might want to try.
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 can diced green chiles
- 1/2 jalapeno, seeded and finely diced, (optional if you like spicy)
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1 rotisserie chicken, picked and finely chopped or about 4 c. chopped cooked chicken
- 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 (2-3 boxes or 6 crusts)
- 1 egg mixed with 1 tablespoon water, for egg wash
- Peanut oil, for fryer, if frying
- 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.
- If you would like to fry the empanadas, heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes, flipping once to ensure even cooking. Remove and drain on paper towels.
- If you would like to bake the empanadas, heat the oven to 400 degrees F. Place the empanadas on a greased cookie sheet and bake 18-20 or until golden.
- Serve empanadas with a dip of your choice- salsa, sour cream, guacamole, queso, ranch dressing, etc.
Recipe Source: Libbie Summers via Paula’s Home Cooking