Name: Baked Chicken Empanadas with Hatch Chile
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Salted butter - 1 tablespoon; Diced onion - ½ cup; Diced cooked chicken - 1 cup; Mexican-style corn - ½ cup; Fire-roasted hatch green chile, chopped - 1; Adobo seasoning (such as Goya®) - 1 teaspoon; Frozen empanada shells (such as Goya® discos) - 1 (14 ounce) package; Shredded Oaxaca cheese - ½ cup; Shredded Cheddar cheese - ¼ cup

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.