Chicken And Cheese Empanadas Recipes

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CHICKEN AND CHEESE EMPANADAS



Chicken and Cheese Empanadas image

These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups chopped cooked chicken
1/2 cup shredded swiss cheese
2 tablespoons chopped roasted red peppers (jarred OK)
2 tablespoons minced onions
1/2 teaspoon pepper
1/2 cup chicken broth
1 tablespoon cornstarch
1 (3 ounce) package cream cheese, cut into small chunks
salt
2 (10 ounce) packages refrigerated pizza dough
1 large egg

Steps:

  • In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
  • In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
  • On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
  • Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
  • Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
  • Serve hot or warm.

CHEESY CHICKEN EMPANADAS



Cheesy Chicken Empanadas image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
1 cup shredded Monterey and Cheddar cheese blend
4 ounces cream cheese, diced
Dash of hot sauce
1 egg
Flour, for rolling
One 15-ounce package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime

Steps:

  • Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
  • Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
  • In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
  • Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
  • Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
  • Serve the chicken empanadas with the Chili Lime Dipping Sauce.
  • Combine the yogurt, chipotle and lime zest and juice in a bowl.

CHICKEN EMPANADAS



Chicken Empanadas image

I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!

Provided by Chef John

Categories     Empanada Recipes

Time 3h15m

Yield 8

Number Of Ingredients 23

2 tablespoons olive oil
1 yellow onion, diced
½ cup diced poblano pepper
4 cloves garlic, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons ground dried chipotle pepper
½ teaspoon ground cumin
¼ teaspoon dried Mexican oregano
1 pinch cayenne pepper, or to taste
3 cups diced cooked chicken
2 tablespoons dried currants
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup water
¾ cup grated pepper Jack cheese
1 large egg, beaten
2 teaspoons water
3 cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
12 tablespoons cold unsalted butter
1 large egg, beaten
⅓ cup cold water, or as needed

Steps:

  • Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
  • Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
  • Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
  • Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
  • While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
  • Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
  • Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
  • Roll each dough piece into an 8-inch circle.
  • Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
  • Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
  • Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
  • Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg

SHREDDED CHICKEN EMPANADAS WITH CHEESE



Shredded Chicken Empanadas with Cheese image

Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 16 servings

Number Of Ingredients 8

2 cups shredded cooked chicken breasts
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT Chipotle Aioli
2 Tbsp. chopped fresh cilantro
1 egg
1 Tbsp. water
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 tsp. chili powder

Steps:

  • Heat oven to 375ºF.
  • Combine first 4 ingredients. Whisk egg and water until blended.
  • Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
  • Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
  • Bake 15 min. or until golden brown.

Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

BAKED CHICKEN EMPANADAS



Baked Chicken Empanadas image

These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 45m

Yield 12

Number Of Ingredients 6

12 empanada pastry discs (such as Goya® Tapas para Empanadas)
1 cup diced cooked chicken
½ (8 ounce) package Neufchatel cheese, softened
¼ cup medium salsa (such as Pace®)
½ teaspoon salt, or to taste
1 ½ tablespoons heavy whipping cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
  • Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 20.7 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 355.4 mg, Sugar 0.3 g

CHICKEN & CHEESE EMPANADAS



Chicken & Cheese Empanadas image

Watch this video from My Food and Family on how to make these tasty Chicken and Cheese Empanadas. Make these Chicken and Cheese Empanadas from scratch!

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/4 cup plus 1 Tbsp. cold water, divided
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 egg

Steps:

  • Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
  • Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.
  • Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
  • Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

CHICKEN, BEAN AND CHEESE EMPANADAS



Chicken, Bean and Cheese Empanadas image

Make and share this Chicken, Bean and Cheese Empanadas recipe from Food.com.

Provided by Miss A.T.K.

Categories     Chicken Thigh & Leg

Time 1h

Yield 1 empanada, 20 serving(s)

Number Of Ingredients 9

1 lb chicken legs with thigh
2 tablespoons olive oil
1 (1/2 ounce) packet sazon goya
1 tablespoon oregano
1 teaspoon salt
1 cup cheddar cheese, shredded
15 1/2 ounces cannellini beans, drained
1/4 cup salsa
20 empanada wrappers (goya discos)

Steps:

  • In a large saute pan, brown chicken in heated olive oil.
  • Add sazon, oregano and fill with water until chicken in half covered.
  • Cook Chicken thoroughly, about 30-40 minutes. Drain water.
  • Let cool until easy to handle.
  • Remove skin and shred chicken.
  • Mix into chicken balance of ingredients, except for discos. Let cool.
  • Preheat oven to 375.
  • Thaw discos if frozen.
  • Take mixture and add 1-2 tbsps and put on center of disco.
  • Fold into half moon and secure edges with fork tongs.
  • Ley empanadas on a baking sheet and brush top with butter.
  • Bake for 15-20 minutes, or until top is brown.
  • Serve warm and enjoy.

Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 24.8, Sodium 190.1, Carbohydrate 5.8, Fiber 1.5, Sugar 0.2, Protein 7.7

BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE



Buffalo Chicken Empanadas with Blue Cheese Sauce image

These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speeds up the preparation. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 dozen (1 cup sauce).

Number Of Ingredients 14

1 small onion, chopped
1 small green pepper, chopped
4-1/2 teaspoons canola oil
2 garlic cloves, minced
3 cups finely chopped rotisserie chicken
1-1/2 cups shredded part-skim mozzarella cheese
1/2 cup Buffalo wing sauce
1/4 teaspoon salt
1/4 teaspoon pepper
5 sheets refrigerated pie crust
2 large eggs
2 tablespoons water
1 cup heavy whipping cream
1 cup crumbled blue cheese

Steps:

  • In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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Preheat the oven to 300℉. Put the empanadas on a baking sheet and put them in the middle of the oven. Reheat for 10 minutes or until warmed through (again you can warm them uncovered or wrapped in foil) Check to see if the empanadas are warm enough. Serve immediately.
From selectedrecipe.com


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