MINI CHICKEN EMPANADAS
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SHREDDED CHICKEN EMPANADAS WITH CHEESE
Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.
Provided by My Food and Family
Categories Spices
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients. Whisk egg and water until blended.
- Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
- Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0 g, Protein 9 g
CHICKEN & CHEESE EMPANADAS
Watch this video from My Food and Family on how to make these tasty Chicken and Cheese Empanadas. Make these Chicken and Cheese Empanadas from scratch!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
- Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.
- Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
- Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
EASY CHICKEN EMPANADAS RECIPE
These chicken empanadas not only taste fantastic, they are also super simple and quick to make!
Provided by Alicia Skousen
Categories dinner
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.
- Roll out the pie dough and cut it into large circles (I used a 3 7/8 inch biscuit cutter, but you could use a small bowl instead).
- In a medium bowl, mix together the chicken, cream cheese, shredded cheese, enchilada sauce, and jalapeño.
- Place a tablespoon-sized scoop of filling on each of the circles of dough, and fold the edges together. Crimp the edges with a fork or twist them together to seal the dough.
- Place on the prepared baking sheets and cut a slit in the top of each empanada, or pierce each with a fork a few times.
- Brush each empanada with the beaten egg. Bake in preheated oven 25-30 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Provided by NatalieC
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
- Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
- Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g
CHICKEN AND CHEESE EMPANADAS
These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
- In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
- On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
- Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
- Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
- Serve hot or warm.
CHEESY CHICKEN EMPANADAS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
- Combine the yogurt, chipotle and lime zest and juice in a bowl.
More about "chicken cheese empanada filling recipes"
BEST CHICKEN EMPANADA RECIPE | TASTING TABLE
From tastingtable.com
5/5 (33)Category Main CourseCuisine Mexican, South AmericanTotal Time 3 hrs 15 mins
- Make the empanada dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter then gradually add the water, working it in with your hands to incorporate. Form the dough into a ball, wrap it in plastic and chill for 30 minutes.
- Make the filling: In a medium-size saucepan, add 2 quarts of water and bring to a boil. Add the tomatillos, jalapeños, onion and garlic. Simmer for 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeño, onion, garlic, cilantro and lime juice in a blender. Blend on medium speed for about 15 to 30 seconds or until it has a thin salsa consistency. Season to taste with salt and set aside.
- Preheat the oven to 400°. On a sheet pan, season the chicken with olive oil and salt. Roast the thighs for about 45 minutes or until they are thoroughly cooked. Remove the chicken from the oven and let cool. Once cool, finely shred the chicken. In a large mixing bowl, combine the chicken, queso fresco and Monterey Jack cheese. Pour in 1½ cups of the green chile purée and fold the ingredients together. Reserve the extra green chile sauce and save for another day.
- Make the corn relish: Place the corn in a large pot with enough water to cover and bring to a boil. Cook until the kernels are tender but crisp, about 5 to 7 minutes. Drain and cool in cold water. Use a knife to scrape the kernels from the cobs. Place the kernels in a medium bowl. Stir in the avocados, red onions, bell peppers and garlic. Add the cumin, red pepper flakes and cilantro. Mix in the vinegar, olive oil and lime juice. Season with salt and pepper.
CHICKEN EMPANADAS - FOOD WITH FEELING
From foodwithfeeling.com
4/5 (1)
- In a large bowl, combine chicken, cheese, green chiles, bell pepper, greek yogurt, cumin, S&P, paprika, and sriracha.
- Take your thawed empanada discs and spoon about 2 tablespoons of the chicken mixture onto one side of the disk. Leave about ¼ inch clean around the edge.
- Brush egg around the edges of half of the disc and fold the circle over top of the filling. If the filling is coming out the sides at all, gently stuff it into the empanada and make sure that the edges are completely sealed.
CHICKEN EMPANADAS RECIPE (BAKED IN THE OVEN) - THE ANTHONY ...
From theanthonykitchen.com
Reviews 1Category Appetizer, Main CourseCuisine MexicanTotal Time 47 mins
- 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.
- Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
- Working with one at a time, roll out the dough so that it is just over a 1/4" thick. Use a round biscuit/cookie cutter (about 2 1/2" in diameter) and cut out rounds of dough. Roll each round out until it is about 3" in diameter.
BAKED CHICKEN AND CHEESE EMPANADAS - THE LATINA HOMEMAKER
From thelatinahomemaker.com
4.4/5 (62)Category RecipesServings 12Estimated Reading Time 2 mins
- Dice the pepper and onion. Heat butter or oil in a pan over medium heat and add vegetables. Saute until the peppers and onions are tender.
- Add yogurt and 1 cup of shredded cheddar cheese. Mix together until cheese is melted, then remove from the heat.
CHICKEN AND CHEESE EMPANADAS RECIPE | MYRECIPES
From myrecipes.com
Servings 6-8Calories 295 per serving
- In a 1 1/2- to 2-quart pan, mix broth with cornstarch. Add cream cheese. Whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes. Scrape over chicken mixture and combine well, adding salt to taste.
- On a lightly floured board, unroll pizza crust dough. Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries. On one end of each piece of dough, mound about 5 tablespoons chicken mixture if making six pastries, about 3 tablespoons for eight. Fold other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
- Gently place empanadas, slightly apart, on an oiled 12- by 15-inch baking sheet (you'll need two for eight pastries). In a small bowl, beat egg to blend. Brush generously over each pastry.
CHICKEN EMPANADAS & DIP - MEXICAN RECIPES - OLD EL PASO
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Servings 10Total Time 1 hrCategory Entrees
PUERTO RICAN CHICKEN EMPANADAS (EMPANADILLAS DE POLLO ...
From delishdlites.com
5/5 (5)Category Appetizer, SnackCuisine Puerto RicanTotal Time 1 hr
- Add the tomatoes (with the juice), sazon, adobo, powdered chicken bouillon, cumin, sugar and chopped olives, if using.
- Stir to combine and lower the heat to a simmer. Allow this mixture to cook for 5-7 minutes, or until most of the liquid from the diced tomatoes has evaporated.
- Add the chicken, and stir thoroughly to combine. You want to make sure the chicken turns golden from the tomato/spice mixture. Cook for 1 minute to warm the chicken through,
EASY CHEESY CHICKEN BROCCOLI EMPANADAS | NERD CHEFS
From nerdchefs.com
Cuisine SpanishTotal Time 50 minsCategory DinnerCalories 299 per serving
- In large mixing bowl, combine chicken, bacon, broccoli, cheddar cheese, carrots, salt, pepper, garlic powder and sour cream until well mixed. Place in fridge until ready. Meanwhile, preheat oven to 375°.
- Thaw empanada dough discos until they are pliable. Lightly roll using a rolling pin (affiliate) on a lightly floured surface. Spoon one tablespoon of chicken and broccoli mixture into center of disk. Fold over dough from top to bottom so that it resembles a half-circle. Press filling so that it comes to about 1/4 inch from the edge all the way around.
- Beat egg and water together to form egg wash. Using a pastry brush, moisten the inside edge of the empanada dough, and press dough together with your fingers. Next, crimp the edge around the half-circle with a fork. Place on a lightly greased baking dish and repeat until all dough discos are filled.
- Bake in center of oven for about 20 minutes, until empanadas are golden brown and inside in warmed through. Remove from oven and let cool 5 minutes before serving. Enjoy!
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