Baked Chicken Empanadas with Hatch Chile
Medium French Condiment

Baked Chicken Empanadas with Hatch Chile

Total Time
1h 14m
20m prep · 54m cook
Servings
4 people
Rating
Difficulty
Medium
30 views

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

Ingredients

  • 1 tablespoon salted butter
  • 0.5 cups diced onion
  • 1 cup diced cooked chicken
  • 0.5 cups Mexican-style corn
  • 1 fire-roasted hatch green chile , chopped
  • 1 teaspoon adobo seasoning , such as Goya®
  • 1 package frozen empanada shells , 14 ounce
  • 0.5 cups shredded Oaxaca cheese
  • 0.25 cups shredded Cheddar cheese

Instructions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C).

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

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Nutrition Facts

Per serving

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