AIR FRYER SPICY CHICKEN EMPANADAS RECIPE - (4/5)
Provided by sassy47
Number Of Ingredients 18
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
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
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
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
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)
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
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
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
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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