Baked Cheesy Chicken Empanadas Recipe
Cheesy baked chicken empanadas are absolutely delicious and surprisingly easy to make. These are the perfect party food or a fun and easy dinner.
Servings: 14 empanadas
Ingredients
- 2 Pillsbury pie crusts store bought or homemade
- 4 oz. cream cheese softened
- 2 oz. queso fresco softened
- 1 tsp chili powder I love Penzey’s Chili 9000
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ cup shredded Pepper Jack
- 2 scallions thinly sliced
- 1 cups shredded or cubed cooked chicken
- 1 egg
- 1 tsp water
- flake sea salt optional, for topping
- sliced avocadoes optional, for topping
- diced fresh tomatoes optional, for topping
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two large, rimmed baking sheets with parchment paper or aluminum foil and spray lightly with nonstick spray.
- If using store-bought pie dough, set it on the counter 15 minutes before using.2 Pillsbury pie crusts
- In a large bowl, mix together cream cheese, Queso Fresco, chili powder, cumin, red pepper flakes, Pepper Jack and scallions with an electric mixer on medium speed. Add chicken and mix until incorporated; set aside.4 oz. cream cheese, 2 oz. queso fresco, 1 tsp chili powder, ½ tsp ground cumin, ¼ tsp crushed red pepper flakes, ½ cup shredded Pepper Jack, 2 scallions, 1 cups shredded or cubed cooked chicken
- Unroll the dough and use a rolling pin to create a 12” round. With a 4” round cookie cutter, cut the dough into 7 (4-inch) rounds per pie crust.
- Make an egg wash by whisking 1 egg with 1 tsp water.1 egg, 1 tsp water
- Brush the edges of the dough rounds with egg wash.
- Place 1 rounded tbsp of chicken filling in the middle of each pastry round and fold the dough over to form a half-moon empanada. Press the filling down a little to bring the dough together.
- Brush each empanada with egg wash.
- Press the edges of the dough together and then use a table fork, to crimp the edges to seal.
- Lightly sprinkle the empanadas with flake sea salt, if desired.flake sea salt
- Place the empanadas, 1-2 inches apart on the prepared baking sheets.
- Make 3 tiny slits in the top of each empanada to release steam.
- Place a tray on the upper-middle oven rack and the lower-middle oven rack. Bake at 375°F for 20-22 minutes, switching and rotating baking sheets halfway through baking. Cool for a few minutes, then serve with avocado slices and diced tomatoes. Enjoy!sliced avocadoes, diced fresh tomatoes
Nutrition
Calories: 180kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 188mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg