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 , 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.

Nutrition per serving