Baked Chicken Empanadas with Hatch Chile
Recipe information
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Cooking:
25 min.
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Servings per container:
10
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Ingredients for - Baked Chicken Empanadas with Hatch Chile

1. Salted butter - 1 tablespoon
2. Diced onion - ½ cup
3. Diced cooked chicken - 1 cup
4. Mexican-style corn - ½ cup
5. Fire-roasted hatch green chile, chopped - 1
6. Adobo seasoning (such as Goya®) - 1 teaspoon
7. Frozen empanada shells (such as Goya® discos) - 1 (14 ounce) package
8. Shredded Oaxaca cheese - ½ cup
9. Shredded Cheddar cheese - ¼ cup

How to cook deliciously - Baked Chicken Empanadas with Hatch Chile

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.