Chicken Empanadas With Greek Yogurt Dipping Sauce Recipe By Tasty

CHICKEN EMPANADAS WITH GREEK YOGURT DIPPING SAUCE RECIPE BY TASTY

Steps:

• In a large heavy bottom pot, add olive oil and brown ground chicken over medium high heat until cooked through and nicely browned - about 5-7 minutes.
• Add spices and stir to combine. Add onion, garlic, peppers and season with salt and pepper. Continue cooking until onion is softened, about 5 minutes. Add tomato paste and diced tomatoes - stir to combine.
• Cook for 7-10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
• Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
• Lay out your empanada shells and place a small piece of mozzarella in the center of each one.
• Spoon a tablespoon or so of filling into each shell on top of the mozzarella - you want to be sure to not overfill or they will not close properly. Then, fold over the sides of the dough, and use a fork to crimp closed.
• Add canola oil to a steep sided pot suitable for frying, and bring up 350°F.
• Once heated adequately, carefully add 2-3 empanadas to the oil and fry up until golden brown.
• Use a slotted spoon to remove from oil and onto a paper towel lined sheet tray to catch oil.
• Sprinkle with salt while coming out of the oil and still hot to get it to stick.
• Allow to cool slightly before serving. Empanadas can be held in a 300 degree oven to be kept warm for 10-15 minutes prior to service.

CHEESY CHICKEN EMPANADAS

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.

CILANTRO LIME EMPANADA SAUCE

Steps:

• In a food processor, add the Greek yogurt, lime juice and half the zest, olive oil, water, avocado, cilantro, garlic, green onion, and salt. Pulse on high until fully combined. You can add more water if needed to thin out the sauce.
• Serve with homemade Chicken Empanadas!

EMPANADAS WITH CHIPOTLE RANCH DIPPING SAUCE #RSC

Steps:

• Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
• Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
• Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
• Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
• Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.

EMPANADA SAUCE RECIPE

Steps:

• In a food processor, add the Greek yogurt, lime juice and half the zest, olive oil, water, avocado, cilantro, garlic, green onion, and salt.
• Pulse on high until fully combined. Add more water if needed to thin out the sauce.
• Serve with homemade Chicken Empanadas!