Baked Cheesy Chicken Empanadas

Cheesy Chicken Empanadas

Ingredients:

*Chicken thighs; you can use chicken breasts if you prefer

*1 1/2 TBS. adobo seasoning or more to taste; you can usually find this at the grocery store or at any Latin market or you can make your own: *2 tsp. salt *1 TBS. paprika *2 tsp. ground black pepper *1 1/2 tsp. onion powder *1 tsp. garlic powder *1 1/2 tsp. dried oregano *1 1/2 tsp. cumin *1 tsp. chili powder

*1 dried or fresh chili pepper any kind you prefer, seeds and stem removed. I used dried Mexican Puya chili.

*2 clove of garlic, smashed

*canola oil for frying + to brush the empanadas

*shredded Monterey Jack Cheese

*homemade tortilla dough or pie crust dough

Directions:

Preheat the oven to 400°

If using dried chili peppers, place in a glass bowl. Cover the pepper with boiling water and let it sit about 20 minutes or until it is soft. Take it out of the water and coarsely chop; set aside.

Dry chicken with paper towels and sprinkle with the adobo seasoning.

Heat a skillet to medium high heat and add in a thin layer of oil, the chili peppers and the garlic. As the oil heats up, stir the chopped chili and garlic around in the oil. This helps the oil to infuse with all of those great flavors. When the oil is hot add the chicken. If the oil is getting too turn down to medium.

Cook 5 minutes and turn the chicken over and cook another 5 to 6 minutes or until the chicken is done. If the garlic starts to burn, remove it from the pan. Remove the chicken and drain on paper towels.

Let the chicken cool then chop into small pieces.

Make the tortillas and form into a 7″ thin circle.

Place some of the chicken and the shredded cheese onto one side of the dough. Fold the dough over and using a fork, firmly press the edges together.

To seal the edges using a rope like method, I find it easier to fill the dough with the chicken and cheese while holding it in one hand. Fold the dough over to form almost like a taco. Starting a one end, pull some of the dough to overlap the edge and slightly pinch and twist to seal it closed. Repeat all the way around the opening until the edges are completely sealed.

Fill the rest of the empanadas and seal.

Spray a baking sheet with no stick spray or use parchment paper and place the empanadas onto the baking sheet.

Lightly brush each empanada with a little of the canola oil.

Bake for about 20 minutes or until the outside turns golden brown and the inside is hot.

Serve and Enjoy!

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3 thoughts on “Baked Cheesy Chicken Empanadas

  1. indianeskitchen May 21, 2022 / 12:38 am

    This sounds delicious! I still haven’t tried sealing them by hand, I cheat and use a plastic form that seals them for me. 😂

    Liked by 1 person

    • Christy May 21, 2022 / 7:08 am

      I have one of those as well. I confess I still use it at times.😀

      Like

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