Spicy Chicken Empanadas

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Spicy Chicken Empanadas


Made from scratch


Cooking Time: 50
Recipes Makes: 15
Calories: 181
Carbs: 14
Fat: 10
Protein: 9

Ingredients Related Tips

1 onion, diced fine
2 cloves of garlic, minced
2 cups cooked chicken, shredded
2 chipotle peppers in adobo sauce, minced + 1 T adobo sauce (sub teriyaki or bbq)
1 tsp cumin powder
1 egg separated
1/4 cup grated queso (you can sub parmesan or other sharp, aged cheese)
2-3 T chopped coriander
2 T oil
salt and pepper to taste
Empanada Dough - Homemade recipe click here!


Heat the oil in a heavy bottomed pan. Saute the onions and garlic until translucent. Add the chicken, chopped peppers, adobo sauce and cumin and toss to coat. Cook for a few minutes. If it gets too dry, add water to get the right consistency. Remove from heat and cool to room temperature. Mix the cheese and coriander into the chicken mixture.

Remove the dough from the fridge and roll out to 1/8 inch thickness. Cut out rounds of the size you want (I used 4 inch cutters). Place about a tablespoon (or appropriate for your size) of the filling a bit off center and spread to the edges leaving a 1/4 inch border. Brush the border with egg whites (which act as a natural adhesive, I learnt this from making Cannolis). Fold the dough over the filling and press the edges to seal. You can use a fork to make groove marks on the edges.

Freeze the filled empanadas for 10-15 minutes. This is a trick I picked up making tart dough. It lets the butter firm up again ensuring there is no shrinkage and in this case allows the gluing process to complete, so there is no disaster in the oven.

Preheat oven to 400F and baked the empanadas for 20-25 minutes until golden brown and flaky. Cool for just a few minutes and serve immediately.

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