Chicken Empanadas

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Looking for a great appetizer that is hearty, delicious and easy to make?  Then these homemade grilled chicken empanadas are the solution.  They are tender with a flaky crust that encloses flavorful shredded chicken and vegetables.  Dipped in the fresh cilantro lime cream, this duo is the perfect finger food for your next tailgating or fall party.

It’s all in the filling.

Chicken Empanada ingredients

The best part of this dish is that it’s super easy to make and does not take too much time.  For convenience I used a store bought rotisserie chicken.  You can also grill up a few chicken breasts if you have time.  In a large mixing bowl, shred the entire chicken into small bite size pieces.  Make sure to remove the skin if you are using rotisserie chicken.  Next add some corn, shredded cheese and a chopped jalapeno for some heat.

Chicken Filling

For the wet ingredient, in a blender add tomato sauce, chipotle peppers in adobe sauce, cilantro, taco seasoning, lime zest and freshly squeezed lime juice. Blend it together until it is completely liquified and pour it over the shredded chicken filling.  Mix it all together and it’s time to start assembling the empanadas.

Tomato and Chipotle sauce

Assembling empanadas.

For the dough, I used store bought frozen empanada dough from Goya. On a dough disk, place a spoonful of the chicken filling and coat the outer edges of the dough with egg wash.  For the egg wash, it’s 2 eggs and half a cup of water mixed together.  The egg wash will help seal the edges together working as a glue.

Empanada essemble

To tightly close the empanada, fold the dough over covering the filling and press the edges together.  Next, starting from one corner, fold the tip of the sealed edge in and repeat this all around until you get a wave like trim.  Another simpler option is to use a fork and press down the edges.

Fold over empanada

Empanada crimping

Once the empanadas are assembled, place them on a wire rack, brush the top with egg wash and place them on the grill.

Closed empanadas

Grilled Chicken Empanadas.

Preheat the grill to 375 degrees and set it for indirect heat. Cook these for about 25 minutes or until the crust turns a nice golden brown.

Let’s get saucy.

Cilantro Lime Creme

While the chicken empanandas are on the grill, it is time to make the crema dipping sauce.  This is a great substitute for mayo or any condiment and will add a burst of freshness to the dish. In a food processor, add Supremo Mexican sour cream, cilantro and freshly squeezed lime juice. Blend it all together and set aside in a dipping bowl.

 

Remove the grilled chicken empanadas from the grill, let them rest and cool down, serve with the deliciously fresh cilantro cream and serve.  Enjoy!

Printer friendly recipe below:

Chicken Empanadas

Prep Time 20 mins
Cook Time 25 mins
Servings 4 People

Ingredients
  

  • 1 Whole Rotisserie Chicken
  • 1/2 cup Shredded cheddar
  • 1/2 cup Corn
  • 1 Jalapeno pepper
  • 1 cup Tomato sauce
  • 1/2 cup Chipotle peppers in adobe sauce
  • 1 Batch of cilantro
  • 1 tbsp Taco seasoning
  • 2 Lime
  • 1 cup Mexican sour cream
  • 2 Eggs
  • 1/2 cup Water

Instructions
 

  • In a large mixing bowl, shred the entire rotisserie chicken into small bite size pieces. 
  • Add in corn, shredded cheese and a chopped jalapeno.
  • In a blender add tomato sauce, chipotle peppers in adobe sauce, 1/2 batch of cilantro, taco seasoning, zest from 1 lime and freshly squeezed lime juice
  • Blend it together until it is completely liquified and pour it over the shredded chicken filling mixing it all together. 
  • On a dough disk, place a spoonful of the chicken filling and coat the outer edges with egg wash. 
  • Fold the dough over covering the filling and press the edges together.  Next, starting from one corner, fold the tip of the sealed edge in and repeat this all around until you get a wave like trim.  Another simpler option is to use a fork and press down the edges.
  • Place the empanadas on a wire rack, brush the top with egg wash and place them on the grill.
  • Preheat the grill to 375 degrees and set it for indirect heat. Cook these for about 25 minutes or until the crust turns a nice golden brown.
  •  In a food processor, add Supremo Mexican sour cream, 1/2 batch of cilantro and 1 freshly squeezed lime juice. Blend it all together and set aside in a dipping bowl.

Check out the Recipes Page for other tasty ideas!