Thursday, July 31, 2014

Chicken Empanadas

Olive Oil
One small onion, chopped
One jalapenos, chopped
One teaspoon chopped garlic
3 green onions, sliced thin
2 chicken breasts shredded (cooked in water with onion, celery, cilantro, peppercorn, salt)
Mexican blend cheese (I used Kraft)
4 oz. cream cheese
Salt and black pepper
1 teaspoon hot sauce
1 egg, beaten
Flour, for dusting
1 package pie crust

Chilli Lime dipping sauce (recipe follows)
3 tablespoon Greek yogurt
Half of lemon juice

Empanadas method:

  1. Saute onion, jalapeno and garlic with olive oil for 5-8 minutes
  2. In a bowl, mix shredded chicken, cheese, cream cheese, onion mixture, green onion, salt and black pepper, hot sauce and mix it well
  3. Roll pie crust on a kitchen countertop with some flour and roll it about 13” wide
  4. Take wide bowl (about 8” wide) and put face down on a crust and run a knife around the bowl to cut a round shape. Make as many small rounds you can with crust
  5. Fill chicken mixture in the center of each round and brush egg around the edges
  6. Seal the edges, lightly press on the middle to remove any air, then press with a fork
  7. Arrange each empanadas on a non-stick tray and put it in oven for 25 minutes under 375 degrees

Chilli lime dipping sauce method:
Mix greek yogurt, lemon juice, lemon zest and hot sauce in a small bowl. Serve with empanadas.

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