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
Flour, for rolling
1 (15-ounce) package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
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 8 (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.
Chili Lime Dipping Sauce:
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime
Combine the yogurt, chipotle and lime zest and juice in a bowl.
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