Baked Chicken Empanadas with Hatch Chile
Recipe by thedailygourmet from allrecipes.com
Dinner,Appetizer 60 Mins.
Ingredients
10
10 servings
- •1 tablespoon salted butter
- •0.5 cup diced onion
- •1 cup diced cooked chicken
- •0.5 cup Mexican-style corn
- •1 fire-roasted hatch green chile, chopped
- •1 teaspoon adobo seasoning (such as Goya®)
- •1 (14 ounce) package frozen empanada shells (such as Goya® discos)
- •0.5 cup shredded Oaxaca cheese
- •0.25 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
- Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
- Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.
Nutritional Facts
Per 10 servings
- Calories: 192
- Carbohydrate: 24g
- Fat: 7g
- Fiber: 2g
- Protein: 9g
- Sugar: 1g
Related Recipes
Baked Chicken Empanadas
Chilean Empanada
Empanadas de Pollo (Easy Chicken Empanadas)
Authentic Chicken Empanadas (Empanadas de Pollo)
Classic Beef Empanadas
Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas)
Fried Beef Empanadas with Olives and Sofrito
Argentine Meat Empanadas
Baja Baked Chicken Cheeseburgers
Empanadas de Jamon, Queso, y Huevo Duro (Ham, Cheese, and Hard-boiled Egg Empanadas)
Empanada Pie
