Cheesy Chicken Empanadas
These easy Cheesy Chicken Empanadas feature a savory filling of shredded chicken, mixed cheeses, cream cheese, and sautéed aromatics like jalapeno and green onions. Encased in refrigerated pie dough and baked until golden brown, they're served with a vibrant Chili Lime Dipping Sauce. Perfect as a flavorful appetizer or snack.
Equipment
- 1 Large Saute Pan
- 1 Baking Sheet Coated with nonstick spray
- 1 Large Mixing Bowl
- 1 4-inch Biscuit Cutter
- 1 Fork For sealing edges
Ingredients
Main
- 1 tablespoon olive oil
- 1/2 small red onion finely chopped
- 1 jalapeno finely diced, seeded and ribs removed
- 2 cloves garlic minced
- 3 green onions thinly sliced
- Kosher salt and freshly ground pepper
- 1 1/2 cups shredded then diced cooked chicken breasts from leftover chicken
- 1 cup shredded Monterey and Cheddar cheese blend
- 4 ounces cream cheese diced
- Dash of hot sauce
- 1 egg
- Flour for rolling
- One 15-ounce package refrigerated pie dough
- 1 tablespoon chipotle chile powder
- Chili Lime Dipping Sauce recipe follows
- 1 cup Greek yogurt
- 1 chipotle pepper canned in adobo sauce, minced
- Juice and zest of 1 lime
Instructions
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
Notes
1. Filling Consistency: Ensure your chicken is finely shredded and diced, and the cream cheese is well incorporated. A drier filling prevents the dough from becoming soggy. If the mixture seems too wet, a tablespoon of breadcrumbs can help absorb excess moisture.2. Dough Handling: Refrigerated pie dough is delicate. Work quickly to avoid overworking, which can make it tough. When re-rolling scraps, combine them gently.3. Sealing: A good seal is paramount. Press firmly with the fork, but don't cut through the dough. The egg wash acts as glue; apply it evenly.4. Flavor Boost: Adjust the amount of jalapeno and hot sauce to your spice preference. A pinch of cumin in the filling can add an extra layer of warmth.5. Dipping Sauce: The Chili Lime Dipping Sauce is a crucial counterpart; prepare it fresh just before serving for the best vibrant flavor.