Recipe information
Ingredients for - Baked Chicken Empanadas with Hatch Chile
5. Fire-roasted hatch green chile, chopped - 1
7. Frozen empanada shells (such as Goya® discos) - 1 (14 ounce) package
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.