Green Chile Chicken And Queso Empanadas Recipes

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BAKED CHICKEN EMPANADAS WITH HATCH CHILE



Baked Chicken Empanadas with Hatch Chile image

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

Provided by thedailygourmet

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 1h

Yield 10

Number Of Ingredients 9

1 tablespoon salted butter
½ cup diced onion
1 cup diced cooked chicken
½ cup Mexican-style corn
1 fire-roasted Hatch green chile, chopped
1 teaspoon adobo seasoning (such as Goya®)
1 (14 ounce) package frozen empanada shells (such as Goya® discos)
½ cup shredded Oaxaca cheese
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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 Facts : Calories 192.4 calories, Carbohydrate 23.6 g, Cholesterol 22.5 mg, Fat 7.3 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 317.7 mg, Sugar 1.2 g

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)



Empanadas de Queso con Rajas (Poblano Chile and Cheese Empanadas) image

Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.

Provided by Yoly

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 55m

Yield 12

Number Of Ingredients 5

1 large poblano pepper
1 cup grated Manchego cheese
2 tablespoons grated Manchego cheese
12 empanada pastry discs (such as Goya® Tapas para Empanadas)
1 egg, beaten

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
  • Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
  • Bake in the preheated oven until golden brown, 24 to 26 minutes.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g

CHEESIEST FRIED CHICKEN EMPANADAS WITH QUESO DIP



Cheesiest Fried Chicken Empanadas With Queso Dip image

This is a recipe from Paula Deen, foodnetwork.com. I made this for tonight's dinner & served with a side of my recipe for spanish rice (http://www.recipezaar.com/280608). It was great! My husband said it was a 4 our of 5 star dinner. Although, I tweaked the sauce to my own tastes.

Provided by Concoctionista

Categories     Lunch/Snacks

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 12

3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts)
1 (8 ounce) package shredded cheese (Colby and Monterey Jack cheese blend)
4 ounces cream cheese, softened
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15 ounce) package refrigerated pie crusts (I used http -- or /www.recipezaar.com/45383)
water
1 cup Velveeta cheese (or cheese sauce)
1 cup tomatoes, diced (I used rotel with chipotle peppers)

Steps:

  • Preheat vegetable oil in a deep-fryer to 350 degrees F.
  • In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
  • Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
  • Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
  • Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
  • Arrange 1 round on a clean, flat surface.
  • Using a pastry brush, lightly brush the edges of crust with water.
  • Place 1 heaping teaspoon of chicken mixture in the center of the round.
  • Fold the dough over the filling, pressing the edges with a fork to seal.
  • Repeat with the remaining rounds and chicken mixture.
  • Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.
  • Top with queso dip.
  • Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
  • Sauce:.
  • In a medium sauce pot, slowly heat cheese over medium/low heat.
  • When cheese is fully melted add tomatoes, stirring with spoon until combined well.
  • Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Nutrition Facts : Calories 285.4, Fat 19.7, SaturatedFat 8.8, Cholesterol 22.5, Sodium 732.4, Carbohydrate 20.9, Fiber 0.8, Sugar 2.4, Protein 6.3

GREEN CHILE CHICKEN AND QUESO EMPANADAS



Green Chile Chicken and Queso Empanadas image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 20 empanadas

Number Of Ingredients 17

8 medium tomatillos (about 1 1/2 pounds), husked and rinsed
1 to 2 jalapenos, stemmed
1 Spanish onion, quartered
3 garlic cloves
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
Salt
2 cups finely shredded, cooked chicken, preferably dark meat
1 cup crumbled queso fresco
1 recipe empanada dough, recipe follows
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

Steps:

  • Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
  • Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
  • In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
  • Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
  • Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
  • Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

GREEN CHILE EMPANADAS



GREEN CHILE EMPANADAS image

Categories     Chicken

Number Of Ingredients 9

8 medium tomatillos (about 1 1/2 pounds), husked and rinsed
1 to 2 jalapenos, stemmed
1 Spanish onion, quartered
3 garlic cloves
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
Salt
2 cups finely shredded, cooked chicken, preferably dark meat
1 cup crumbled queso fresco

Steps:

  • Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde. Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.

GREEN CHILE QUESO



Green Chile Queso image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 cup whole milk
6 ounces white American cheese, grated
6 ounces sharp white Cheddar, grated
One 4-ounce can chopped green chiles
2 scallions, chopped
1/2 Fresno pepper, thinly sliced
1 tablespoon chopped fresh cilantro
Tortilla chips, for serving

Steps:

  • Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips.

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Top Asked Questions

What is the best way to make chicken empanadas?
An easy recipe for baked Chicken Empanadas with a golden crust and a flavorful filling of shredded chicken, canned green chiles, and Monterey Jack cheese. Slice the cooked chicken breasts, cutting against the grain, into strips about 1" thick. Then, shred each strip into bite-sized pieces and transfer to a mixing bowl.
What kind of cheese do you use for empanadas?
Freshly grated cheese is always best, but if you are in a pinch for time, you can use a good-quality pre-shredded cheese. If you’ve ever made a homemade pie crust — surprise! You have simultaneously made empanada dough!
Can you freeze cooked chicken empanadas?
Once your Chicken Empanadas have baked and cooled, you have three options: Consume right away, refrigerate, or freeze! You can keep Beef Empanadas in the refrigerator for 3-4 days. To store them, place in a sealed, airtight container or a gallon-sized ziplock bag. YOU CAN FREEZE THEM!
How long do you cook empanadas for?
Repeat for each empanada. Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 20-22 minutes, until or until golden. Allow to cool slightly, serve and enjoy. If you are making the Empanada Dough from scratch, you'll need to add 10-15 minutes to the prep time and allow for two hours of chill time.

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