Air Fryer Spicy Chicken Empanadas Recipe 45

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AIR FRYER SPICY CHICKEN EMPANADAS RECIPE - (4/5)



Air Fryer Spicy Chicken Empanadas Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 18

1 box of Refrigerated Pie Crust
2 rolls
1 cup shredded rotisserie Chicken
1/2 cup shredded Cheddar Cheese
1/4 cup chopped Green Onion/Scallions
1/2 ccup chopped Cilantro
2 chopped Jalapeno, seeds and membrane removed
1/2 tsp Garlic Powder
1/2 tsp ground Cumin
2 tsp Hot Sauce
Salt and pepper to taste
Egg wash (1 egg whisked with 1 Tablespoon water)
1/2 cup Sour Cream
1 tsp chopped Green Onion/Scallion
1/2 cup chopped Cilantro
1/4 tsp Cayenne Pepper
1/4 tsp smoked Paprika
Salt to tasteIn a large bowl, combine shredded chicken, cheddar cheese, chopped green onions, jalapeno and cilantro, garlic powder, ground cumin, hot sauce and salt and pepper. Mix well.

Steps:

  • In a large bowl, combine shredded chicken, cheddar cheese, chopped green onions, jalapeno and cilantro, garlic powder, ground cumin, hot sauce and salt and pepper. Mix well. Unroll the pie dough onto a well-floured surface. Using a 5-inch circular cookie cutter, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue to cut out circles until the dough runs out. We got 10 circles from 1 pie dough. Repeat the same with the other pie dough.Spoon about 1 tablespoon of the spicy chicken filling into middle of dough. Moisten edges with egg wash. Fold the dough in half over the filling, forming a half circle, then use the fingers to gently press and seal the edges. Use a fork to crimp the edges together. Brush each empanadas with the egg wash. Air fry the empanadas at 400 F for 10 minutes. Serve hot with Cilantro-Scallion Dipping Sauce.

AIR-FRYER EMPANADAS



Air-Fryer Empanadas image

I entertain a lot, so I appreciate make-ahead recipes. These air-fryer empanadas are easy and delicious. I recommend making a few extra batches—they go fast! -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1 tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 log (4 ounces) fresh goat cheese, crumbled
1/4 cup finely chopped oil-packed sun-dried tomatoes, drained
Pastry for a single-crust pie or refrigerated pie crust
Cooking spray

Steps:

  • In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal., In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.

Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SPICY CHICKEN EMPANADAS



Spicy Chicken Empanadas image

Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 17

1 whole chicken breast (1 pound), skin removed
1/2 white onion, halved
1 dried bay leaf
1 fresh poblano chile
6 cups (48 ounces) vegetable oil
2 garlic cloves, crushed
3/4 teaspoon ground cumin
1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon
4 canned plum tomatoes, coarsely chopped
2 canned chipotle chiles in adobo, coarsely chopped
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon pepitas (pumpkin seeds), toasted and coarsely chopped
Empanada Dough
1/2 cup shredded queso blanco
1/4 cup sugar, for sprinkling
Crema pura or sour cream, for serving (optional)

Steps:

  • Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
  • Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
  • Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
  • Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
  • Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
  • Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.

SPICY CHICKEN EMPANADAS (PAULA DEEN)



Spicy Chicken Empanadas (Paula Deen) image

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.

Provided by mailbelle

Categories     Lunch/Snacks

Time 35m

Yield 10-12 empanadas

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 (4 1/4 ounce) can diced green chilies
1/2 jalapeno, seeded and finely diced (optional)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie-cooked chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated monterey jack pepper cheese
salt & freshly ground black pepper
prepared pie dough
1 egg, mixed with 1 tablespoon water, for egg wash
peanut oil, for fryer

Steps:

  • Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
  • In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
  • Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
  • Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

Nutrition Facts : Calories 267.9, Fat 18.2, SaturatedFat 7.1, Cholesterol 93.9, Sodium 320.5, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 22.8

SPICY AIR-FRYER CHICKEN BREASTS



Spicy Air-Fryer Chicken Breasts image

My family adores this chicken recipe. The coating keeps the chicken nice and moist, and with the taste enhanced by marinating, the result is delicious. -Stephanie Otten, Byron Center, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

2 cups buttermilk
2 tablespoons Dijon mustard
2 teaspoons salt
2 teaspoons hot pepper sauce
1-1/2 teaspoons garlic powder
8 bone-in chicken breast halves, skin removed (8 ounces each)
2 cups soft bread crumbs
1 cup cornmeal
2 tablespoons canola oil
1/2 teaspoon poultry seasoning
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes

Steps:

  • Preheat air fryer to 375°. In a large bowl, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate, covered, 1 hour or overnight., Drain chicken, discarding marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken, 1 piece at a time, and turn to coat. Place in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 170°, about 20 minutes, turning halfway through cooking. Return all chicken to air fryer and cook to heat through, 2-3 minutes longer.

Nutrition Facts : Calories 352 calories, Fat 9g fat (2g saturated fat), Cholesterol 104mg cholesterol, Sodium 562mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein.

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